Rosemary Lamb Chops with Stir fried Brussel Sprouts

The recipe is for lamb chops served with stir fried Brussel sprouts. This meal is one of my favourite meals mainly because I adore lamb and secondly, I love Brussel sprouts. Both my daughters dislike Brussel sprouts and whenever I eat them, they look at me as if I'm so weird. But I know Brussel sprouts is one of those vegetables that you either love or hate.

Recently, I was eating Brussel sprouts as I had just made this recipe for lunch. I convinced my girls to try them as I explained that I have stir fried them and not boiled them. They both tried it and both admitted that Brussels may not be so bad.

The stir-fried Brussel sprouts are cooked in olive oil with onions, garlic and tomatoes. They are served with rosemary flavoured lamb chops that have been seasoned and cooked in butter. Sounds delicious right?

This Low carb meal is tasty, filling and perfect if you’re eating low carb. A serving of this meal contains 13.3 grams of carbohydrate so if you’re following a low carb or keto diet then this recipe should be on your meal plan.

Ingredients for Rosemary Lamb Chops with Stir fried Brussel Sprouts

For the lamb

• 4 lamb chops (washed and dried)
• 2 teaspoon dried/fresh rosemary
• ½ teaspoon paprika
• ½ teaspoon garlic granules/powder
• 1 teaspoon onion granules/powder
• ½ teaspoon black pepper
• 2 tablespoon soy sauce
• 1 tablespoon olive oil (for cooking)

For the Brussel sprouts

• 1 tablespoon extra virgin olive oil
• 200g raw brussel sprouts (peeled and halved)
• 50g cherry tomatoes (halved)
• 2 cloves garlic (chopped)
• 1 small onion (chopped)
• Salt (to taste)

How to Make Rosemary Lamb Chops with Stir fried Brussel Sprouts

1. Season the lamb with the rosemary, paprika, garlic granules, onion granules, black pepper and soy sauce then set aside. Allow to sit at room temperature while you prepare the Brussel sprouts.

2. Heat the sunflower oil in a frying pan on a medium heat. Once the oil has heated, add the onions, garlic and stir fry for 1 minute. Add the tomatoes, Brussel sprouts and continue to stir fry for another minute. Reduce the heat to a very low heat, cover with a lid and continue cooking for 8 minutes. Ensure you occasionally stir to avoid them burning.

3. Melt the butter in a frying pan on a medium heat. Once melted and sizzling, add the lamb chops to the pan. Fry for 3 - 4 minutes then flip and cook for a further 3 - 4 minutes. Remember if your chops are very thick, they will need to cook for longer. Cook the chops until the juices run clear.  Leave to rest for 10 minutes then serve them with the Brussel sprouts.

Recipe Tips

• If you don’t like Brussel Sprouts then you can use broccoli or cabbage for this recipe instead.
• The cooking time for the lamb will vary dependent on the thickness and size of your chops so you may need to cook your lamb for longer than I do.
• Cook your lamb to your liking but I tend to cook lamb until all juices run clear without any raw meat inside.

Nutrition

Calories	Fat	Saturates	Carbs
528kcal	39.1g	16.9g	13.3g
Sugars	Fibre	Protein	Salt
10.1g	6.6g	32.6g	0.53g

Storage

This meal can be prepared in advance and refrigerated for around 2 days. It can last in the freezer for up to a month but the quality may be reduced.

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