Keto Lamb Shoulder Chop Food

ROSEMARY DIJON ROASTED LAMB CHOPS

Steps:

• Whisk together Dijon mustard, garlic, olive oil, rosemary, and salt and pepper in a bowl. Place lamb chops in a large zip-top bag or other airtight container. Coat lamb with Dijon mixture on both sides. Let marinate in the fridge for at least 30 minutes, but up to 24 hours.
• Position an oven rack to the highest position in the oven and line a broiler pan with aluminum foil.
• Take lamb chops out of the bag and place onto prepared pan. Set oven to broil on high and place pan into the oven.
• Cook lamb chops for 8 minutes, until brown, and then flip and cook for an additional 3-5 minutes depending on the doneness you like your meat. (3 minutes for medium rare, 4 for medium, 5 for well done)

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.