For a little dinner vavavoom, try my spiced pan-fried lamb chops (also known as lamb cutlets) with zesty, tangy mint vinaigrette. This lamb recipe is gluten-free, paleo, Whole30, low-carb and keto-friendly and can be served with a variety of side dishes.

We love love love lamb chops in our family! Not a weekly protein choice as they are expensive but we treat ourselves from time to time. I often make these pan-fried lamb chops with a delicious spice rub and I’ve been meaning to shoot the recipe for you for a long time. I am delighted to finally share it here.

I love pairing lamb meat with a zesty, tangy condiment like the mint vinaigrette, salsa verde or chimichurri. You want something bold and fresh to cut through the richness of the lamb. If you don’t like mint, you can use a different herb like basil or parsley.

I hope you enjoy this lamb cutlet recipe, let me know in the comments if you make it and leave a rating as it helps others to discover my recipes. Frequently asked questions and step-by-step photos of how to make this dish are below the recipe card.

Full Recipe For Pan-Fried Lamb Cutlets

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

Learn how to make succulent pan-fried lamb cutlets (lamb chops) with zesty capers and mint vinaigrette. This delicious lamb recipe can be served with roasted veggies, mashed potatoes, steamed greens or a salad. It’s gluten-free, paleo and Whole30 friendly, low-carb and keto.

• Spice rub the meat: Place the lamb chops on a cutting board and season each side with salt, pepper and spices. If using later, refrigerate in a container for a few hours or overnight for extra flavour.
• Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large frying pan or a skillet over medium-high heat. Once sizzling hot, add the cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the second side. Remove to a plate and rest for a minute or two.
• Make the vinaigrette
• While the lamb chops are cooking or ahead of time, prepare the condiment. Chop all the ingredients very finely and combine with lemon juice and olive oil. 
• Serve lamb chops with the vinaigrette on the side and some drizzle over the meat. 

Notes

• We served with green beans, pumpkin and quinoa.
• I used French-trimmed lamb cutlets/chops but you can use the ones without fat removed around the bone. Other cuts of lamb can be used with the same spice rub and grilled.

Nutrition

• Serving Size: 3 lamb chops
• Calories: 453
• Sugar: 0.8 g
• Sodium: 723.2 mg
• Fat: 37.8 g
• Saturated Fat: 12.8 g
• Carbohydrates: 2.5 g
• Fiber: 0.6 g
• Protein: 27.9 g
• Cholesterol: 89 mg

Keywords: lamb chops, lamb cutlets, mint, vinaigrette, meat, gluten-free, low-carb, paleo, whole30

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

How To Make Pan-Fried Lamb Chops Step-By-Step

Step 1. Mix the spices in a bowl and sprinkle over the lamb chops, on each side. Use your hands to rub the meat. I usually leave them out for 10-15 minutes to come to room temperature before pan-frying. If using later, refrigerate in a container for a few hours or overnight for extra flavour.

Step 2. You can use a large frying pan, a skillet or a BBQ grill. Heat a little oil over medium-high heat and once sizzling, add the lamb. Cook for 5 minutes on one side, then 3-4 minutes on the other side and rest for a few minutes off the heat. 

Making Mint Vinaigrette

You can prepare this mint vinaigrette ahead of time or while the lamb cutlets are cooking.

If you don’t have red onion, white is also fine or you can use spring onions (scallions).

Mint is fabulous with lamb but you are welcome to use basil or parsley. Capers add a little salt here, you could also use some finely diced gherkins or a couple of small anchovies. This vinaigrette will keep in the fridge for up to 3 days. 

Which Lamb Chops Should I Use For This Dish?

For this dish, you can use French-trimmed lamb cutlets (lamb chops) or with some fat on the bone. Lamb chops are quite expensive so this is not an everyday dinner BUT if they are ever on special or I feel a little fancy, they are my favourite cut of lamb (and possibly red meat in general). I prefer buying French-trimmed because I get more meat for my buck, so to speak, but having a little fat on adds to the flavour. You can get regular untrimmed chops, which tend to be a little cheaper.

Can I Use A Different Cut Of Lamb For This Recipe?

Absolutely! The spice rub will work with any cut of lamb that’s suitable for grilling – loin chops, steak, loin, neck, ribs and so on. It will also work with beef. The mint vinaigrette is a condiment that works with any red meat.

Can I Grill These On The BBQ?

Hell yeah! These would be sensational if grilled outdoors as that slightly smoky chargrilled flavour will work well with the vinaigrette.

What To Serve With Lamb Chops?

I prepared a side of roasted pumpkin and steamed garlic green beans, plus a little quinoa. Any roast vegetables will work well as will a good salad or stir-fried greens. You can also make rice Here are some side dishes that would work well:

More Healthy Lamb Recipes

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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