When you crave something elegant yet effortless, these pan-seared lamb chops deliver in every way. Perfectly browned and juicy, they rest atop a silky cauliflower-tahini puree that adds a nutty, comforting depth to the plate.

This dish is low-carb, high-protein, and keto-friendly, making it ideal for those who love clean, balanced eating without compromising on flavour. The crisp asparagus on the side adds freshness and color, rounding out a restaurant-worthy meal that comes together in under an hour.

Whether you're cooking for a date night or simply treating yourself, this recipe proves that healthy food can be indulgent too.

Ingredients

• 350g lamb chops (about 4 small chops)
• 400g cauliflower (1 small head), cut into florets
• 200g asparagus, tough ends trimmed
• 45g tahini
• 2 cloves garlic, minced
• 1/2 lemon, for juice
• 30ml extra virgin olive oil, divided
• 1 sprig fresh rosemary, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking sheet, toss the cauliflower florets with half of the olive oil, half the minced garlic, salt, and pepper. Roast for 20–25 minutes until tender and lightly golden.
2. While the cauliflower roasts, pat the lamb chops dry with a paper towel. Season them generously on all sides with salt, pepper, and the finely chopped rosemary.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3–4 minutes per side for a medium-rare finish. Add the remaining garlic for the last minute of cooking. Remove the lamb from the pan and let it rest for 5 minutes.
4. Transfer the roasted cauliflower to a blender or food processor. Add the tahini, lemon juice, and 2–3 tablespoons of water. Blend until completely smooth and creamy. Season with salt to taste.
5. While the lamb rests, add the trimmed asparagus to the same skillet. Sauté for 4–6 minutes, tossing occasionally, until tender-crisp. Season with a pinch of salt and pepper.
6. To serve, spread a generous layer of the cauliflower-tahini puree onto two plates. Arrange two lamb chops on top of the puree and place the seared asparagus alongside. Enjoy immediately.

Tips & Substitutions

• Make it dairy-free: This recipe is naturally dairy-free, but you can add a drizzle of coconut cream to the puree for a silkier texture.
• Alternative protein: Swap lamb chops for chicken thighs or pork tenderloin for a different twist.
• Flavor boost: Add a pinch of smoked paprika or cumin to the cauliflower puree to enhance its earthy flavor.

Nutrition

Calories: 1550 kcal per serving

• Fat: 119g
• Carbohydrates: 37g
• Fiber: 16g
• Protein: 78g