Spanish · Dinner
Grilled Mixed Meat Platter (Keto)
Grilled lamb chop, Spanish chorizo, and pork belly with charred bell pepper, finished with garlic-parsley oil. Spanish-style parrillada, smoky and fat-rich, served with lemon and flaky salt for a low-carb grilled meat platter.
$8
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
736Calories
42.2gProtein
58.6gFat
8.9gCarbs
3.5gSugar
2.5gFiber
1455mgSodium
250mgChol
21.9gSat Fat
690mgPotassium
56mgCalcium
3.8mgIron
3.1mcgVitamin B12
48mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the lamb chop, chorizo, and pork belly dry. Season all over with salt, black pepper, and smoked paprika.
2
Char
Preheat grill to high heat. Lay bell pepper strips on grate; char 4–5 minutes, turning once, until skin blisters and blackens.
3
Grill
Place lamb chop, chorizo, and pork belly on hot grate over high heat. Grill lamb 3–4 minutes per side and chorizo and pork belly 2–3 minutes per side until seared.
4
Rest
Transfer all grilled meat to a plate; rest 5 minutes until juices stop pooling.
5
Finish
Whisk garlic, olive oil, and parsley together in a small bowl until combined into a loose oil.
6
Plate
Arrange lamb chop, chorizo, pork belly, and charred bell pepper on a plate; spoon garlic-parsley oil over meat and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb chop
- 5 oz70g, about 1 small link Spanish cured chorizo
- 4.2 oz120g pork belly
- 11 small bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, cut into a wedge
- 1/2 tsp1/2 tsp smoked paprika
- salt, to taste
- black pepper, to taste
