Entrees/ KETO Friendly/ Meats

Pesto Lamb Chops …”mic drop!”

In the process of changing up my food choices, I’ve found some TERRIFIC recipes that are low carb. I’ve found so many and can’t wait to try them all! These lamb chops with pesto and the cheesy cauliflower rice are perfect KETO. ( the sweet potato fries…not so much, but added them to my hubby’s and daughter’s plates because as supportive as they are about my quest for KETO recipes, they love their carbs…lol)

I didn’t have time to shop today, so this meal came straight out of my fridge and freezer. I always have Pesto that I’ve made and frozen for times like these and a variety of meats and poultry. ButcherBox.com is #1 in my book…just my opinion.

Instead of the usual rosemary seasoning on Lamb Chops, I got the idea of pesto via some Pinterest posts and it’s a winner. And since I already have a tasty pesto recipe, it was just a matter of baking some lamb chops.

And I found a cool recipe for Cauliflower Rice, tweaked it a bit because I didn’t have all the ingredients on hand…so I improvised, as usual, and the family loved it. Cauliflower Rice Adapted from LowCarbDelish.com

PESTO Recipe

Cheesy Cauliflower Rice Recipe

Any leftovers are perfect for a great lunch tomorrow!

CHEF’S NOTE: No basil on hand? You can substitute…experiment…have FUN!

Substitute Basil with Kale
Substitute Basil with Spinach
1/2 Basil – 1/2 Kale
1/2 Basil – 1/2 Spinach

*Nutritional Values are calculated with Very Well Fit Analysis Calculator and may vary with other similar calculators. These values are estimates, only.

Pesto Lamb Chop

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By leslie Serves: 4
Prep Time: 10 minutes Cooking Time: 12 minutes

Keto Friendly recipe! NOTE: Prep and cooking times are for the Lamb Chops only. Nutritional Values are for both the Lamb Chops and PESTO.


  • Lamb Chops:
  • 8 lamb chops, frenched
  • Kosher salt and freshly ground black pepper
  • PESTO:
  • 2 cups fresh basil leaves
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic (more, if that's your fancy)
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese



Preheat the oven to 400°F.


Season both sides of the lamb chops with salt and pepper. Whether you're using a grill pan or cast iron skillet, put over high heat. Sear the lamb chops on both sides, about 1 minute per side. Transfer to a foiled baking sheet.


Place a spoonful of pesto in the center of each chop, then spread it evenly over the surface. Drizzle a tiny bit of olive oil over each chop. Bake until the crust is golden and crisp and the lamb is pink inside about 10 minutes.




Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.


Scrape down sides of the processor bowl.


With the machine running slowly dribble in the oil and process until the mixture is smooth and again, scraping down sides of the processor bowl.


Add the cheese and process very briefly, just long enough to combine.


Store in refrigerator or freezer.


  • 426 Calories
  • 0.9g Carbohydrates
  • 38.55g Fat
  • 19.86g Protein


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

You Might Also Like

No Comments

Leave a Reply