Diet & Healthy
Grilled Carnivore Lamb Chops with Rosemary Butter
Prep
10 min
Cook
15 min
Servings
2
Level
Medium
Grilled lamb chops with a savory crust on the outside and juicy, medium-rare inside, basted with aromatic rosemary butter. Perfect for anyone following a carnivore diet who still wants to eat something delicious and indulgent. The distinctive gamey flavor of the lamb pairs perfectly with the rich, buttery fat.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams lamb chops (lamb ribs)
- 60 grams unsalted butter
- 1 tsp coarse sea salt
- 1/2 tsp coarsely ground black pepper
- 3 cloves, smashed garlic
- 2 sprigs fresh rosemary
- 1 tbsp beef tallow or ghee
- 2 (optional, for extra sauce) egg yolks
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👩🍳 Instructions
- 1 Take the lamb chops out of the fridge 30 minutes before cooking so they come closer to room temperature — this is important for even cooking.
- 2 Pat the surface of the meat dry with paper towels, then sprinkle coarse salt and black pepper evenly on both sides, pressing gently so it sticks.
- 3 Heat a cast-iron skillet over medium-high heat until it's really hot, then pour in the beef tallow or ghee.
- 4 Place the lamb chops in the skillet and sear for 2-3 minutes per side without flipping too often, so a nice brown crust forms.
- 5 Lower the heat to medium, then add the butter, smashed garlic, and rosemary to the skillet.
- 6 Tilt the skillet slightly and use a spoon to repeatedly baste the melted, garlic- and rosemary-infused butter over the meat for 1-2 minutes.
- 7 Check for doneness by pressing the meat or cutting a small slice in the middle — for medium-rare, the inside should still be pink.
- 8 Remove the meat and let it rest on a plate for 5 minutes before slicing, so the juices don't all run out.
- 9 Serve the lamb chops drizzled with the remaining rosemary butter from the skillet, and top with a raw egg yolk if you like for extra richness.
💡 Tips
• Choose lamb chops with a fairly thick layer of fat, since that fat is the main source of flavor and energy on a carnivore diet.
• Don't flip the meat too often while searing — let one side cook fully first so the crust forms perfectly.
• Use a meat thermometer if you have one; aim for an internal temperature of 55-57°C (131-135°F) for juicy medium-rare.
• Don't throw away the leftover rosemary butter in the skillet — it's the most flavorful part, so it'd be a shame not to spoon it over the meat.
📊 Nutrition Facts / serving
620
Calories (kcal)
42 g
Protein
50 g
Fat
1 g
Carbs
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