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Keto Dinner

Lamb Chops with Preserved Lemon (Moroccan)

These Moroccan-inspired lamb chops bring together bright herbs, tangy preserved lemon, and briny olives for a dinner that feels both elegant and effortless. The herb relish does double duty as a marinade and a warm topping, infusing every bite with North African flair. I love how this dish turns a simple rack of lamb into something truly special, all while keeping carbs low.

15 min Prep time 12 min Cook time 27 min Total time 4 Servings 350 Calories
Lamb Chops with Preserved Lemon (Moroccan)

Ingredients

  • /4 cup chopped fresh cilantro
  • /4 cup chopped fresh parsley
  • /4 cup chopped fresh mint
  • cloves garlic, minced
  • /4 cup chopped Moroccan preserved lemon
  • tablespoon olive oil
  • ground black pepper to taste
  • (7 bone) rack of lamb, trimmed and frenched
  • /4 cup slivered kalamata olives
  • red bell pepper, thinly sliced

Instructions

  1. Step 1

    Start by combining the cilantro, parsley, and mint in a small saucepan. Set half of this fragrant mix aside for later. To the remaining herbs, add the minced garlic, chopped preserved lemon, olive oil, and a generous grind of black pepper. Stir everything into a coarse paste, then spread about two tablespoons over the lamb rack. Wrap the exposed bones in foil to protect them from charring. Toss the red bell pepper and olives into the reserved herb mixture, and let it warm gently over low heat while you fire up the grill. Once the grill is hot, cook the lamb for roughly 4 minutes on each side for a beautiful medium-rare, brushing occasionally with the warm relish. I always let the meat rest for a few minutes after grilling—it makes a world of difference. Slice the lamb into individual chops and serve them on a platter, spooning the warmed herb-and-pepper mixture over top, then finishing with a final sprinkle of those fresh reserved herbs.

Chef's Tip

I always seek out preserved lemons at Middle Eastern markets; their intense pickled flavor is unmatched. If yours are especially salty, give them a quick rinse before chopping to balance the relish.

Storage Tips

Store any leftover lamb chops and relish separately in airtight containers in the fridge for up to 3 days. Reheat the lamb gently in a skillet over low heat, and warm the relish through before serving.

Variation Tips

Swap the lamb for thick-cut pork chops or bone-in chicken breasts, adjusting cook times accordingly. For a spicier kick, add a pinch of harissa or crushed red pepper to the herb mixture.

Frequently Asked Questions