Keto Lamb Chops with Avocado Tomato Salad: A Bold 18-Minute, Low-Carb Dinner

By Jason Griffith

Introduction

As a professional food writer and avid home chef, I am constantly on the hunt for meals that deliver massive flavor with minimal fuss. Enter this sensational recipe for Lamb Chops with Avocado Tomato Salad. It’s the ultimate weeknight hero: bold, fresh, seriously satisfying, and ready in just 18 minutes.

This dish is a study in contrasts that work beautifully together—the rich, savory sear of perfectly grilled lamb against a cool, creamy, and zesty salad. Whether you’re following a Keto or low-carb lifestyle, or simply craving a clean, high-protein meal that feels utterly gourmet, this is your new go-to.

Why I Love This Recipe

I genuinely believe that gourmet food doesn’t have to mean complicated. What I love most about these lamb chops and salad is the way the simple ingredients shine:

• Speed: From prep to plate in under 20 minutes? That’s a weeknight miracle.
• Keto/Low-Carb Powerhouse: It’s naturally low in carbs but packed with healthy fats (avocado, olive oil) and high-quality protein (lamb).
• Bold Flavor Profile: The lamb, seasoned simply and grilled hot, provides that incredible richness, which is perfectly balanced by the clean acidity and herbs in the salad.
• One-Serving Perfection: This recipe is written for one, making it ideal for a quick, luxurious solo dinner, but it’s easily scaled up for entertaining.

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🍴 Ingredients: Lamb Chops with Avocado Tomato Salad

Ingredient	Quantity	Notes
Lamb Chops (Boneless or Bone-In)	2	Opt for thick, well-marbled chops for the juiciest result.
Ripe Avocado	1	Sliced. Should yield easily to gentle pressure.
Cherry or Heirloom Tomatoes	1 cup	Sliced. Cherry tomatoes offer a burst of sweetness.
White Onion	1/4 cup	Thinly sliced. Adds a necessary sharp bite.
Olive Oil	1 Tbsp	Plus extra for brushing the lamb. Use a good quality EVOO.
Dried Parsley or Oregano	1/2 tsp	Dried herbs work best for a quick infusion of flavor.
Salt and Black Cracked Pepper	To Taste	Be generous with the seasoning on the lamb!
Optional Garnishes	Lemon Squeeze or Balsamic Drizzle	Lemon for zest, balsamic for a touch of sweet acid.

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Swaps and Notes

• Herb Swap: Don’t have dried parsley or oregano? Fresh mint, basil, or dill are fantastic substitutes, especially for the Mediterranean vibe.
• Oil Alternative: Avocado oil is a great option for high-heat grilling if you’re out of olive oil.
• Tomato Choice: Any garden tomato works, but smaller varieties (cherry, grape) hold their shape well in the salad.
• Protein Change: If lamb isn’t available, this salad pairs beautifully with grilled chicken thighs or a skirt steak. Check out my recipe for a great alternative protein base: A Light Tangy Chicken Salad I Actually Crave (and there’s no mayo in sight)
• Make it Dairy-Free: This recipe is naturally dairy-free!

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🍳 How to Make It: Step-by-Step Instructions

Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Service: 1

1. Season and Prepare the Lamb

Pat the lamb chops dry. Brush them with a little olive oil. Generously season both sides with salt and freshly cracked black pepper. If using dried herbs, you can sprinkle a little on the chops as well.

2. Preheat the Grill or Skillet

Heat your grill (or a heavy cast-iron skillet) over high heat until smoking hot. For medium-rare, you need high heat to achieve that irresistible, rich, brown sear quickly.

3. Grill the Lamb to Perfection

Place the lamb chops on the hot surface. Grill for 3–4 minutes per side for a perfect medium-rare (internal temperature of 130∘F to 135∘F). Adjust time for your preferred doneness—cook to 140∘F for medium.

4. Rest the Lamb

Remove the lamb chops from the heat and let them rest on a cutting board for at least 5 minutes. This is crucial! It allows the juices to redistribute, ensuring a tender, juicy chop.

5. Slice and Assemble the Salad

While the lamb rests, thinly slice the avocado, tomatoes, and white onion. Gently toss them together in a bowl.

6. Dress the Salad

Add the 1 tablespoon of olive oil, dried parsley or oregano, and season with salt and pepper to taste. If you like a zesty Mediterranean flavor, add a small squeeze of fresh lemon juice or a light drizzle of balsamic vinegar.

7. Plate and Serve

Serve the grilled, rested lamb chops immediately alongside the creamy Avocado Tomato Salad. Garnish with a final sprinkle of fresh herbs or a finishing oil.

💡 Tips for Success

• Don’t Skimp on the Sear: Use high heat and don’t crowd the pan/grill. The goal is a deep, flavorful crust.
• Season Heavily: Lamb can handle a lot of seasoning. Don’t be afraid to use a generous amount of salt and pepper.
• Rest is Non-Negotiable: Resting the lamb is the key to preventing the juices from running out when you cut it. Five minutes is the minimum rest time.
• Use Ripe Avocado: The creaminess of a perfectly ripe avocado is essential for this salad.

🍽️ Serving Suggestions and Pairings

This rich and refreshing dish pairs wonderfully with a few simple sides:

• Crisp Drink: A tart, refreshing beverage is the perfect contrast. Try my recipe for This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
• Wine Pairing: A medium-bodied, savory red wine like a Pinot Noir or a bright, herbaceous white like Sauvignon Blanc complements the lamb and fresh salad.
• Appetizer: If you’re turning this into a multi-course meal, start with something easy and elegant like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests.

Nutritional Information (Per Serving)

This is an estimate based on the ingredients listed:

Component	Value (Approx.)
Calories	∼560
Protein	∼42g
Fat	∼40g
Net Carbs	∼10g

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Note: Nutritional values can vary based on the specific cut of lamb and the exact size of your avocado.

🧊 Storage and Leftover Tips

Lamb chops are best enjoyed immediately after resting.

• Storage: If you have leftovers, store the cooked lamb chops and the salad separately in airtight containers in the refrigerator.
• Lamb Leftovers: Cooked lamb will last for up to 3 days. It’s excellent sliced thinly and added cold to a wrap or sandwich.
• Salad Leftovers: The salad, due to the avocado, is best eaten within a few hours. The avocado will brown, though a squeeze of lemon juice can slow this process. I highly recommend making only as much salad as you plan to eat fresh.

More Recipes You Will Love

If you enjoyed this quick, bold, and satisfying meal, you might be interested in these other favorite recipes:

• For a different kind of hearty dinner: Classic Spaghetti Recipe with Homemade Sauce
• If you’re craving comfort food: This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort

Final Thoughts

This Lamb Chops with Avocado Tomato Salad is a recipe that proves less is often more. It’s simple in execution, but the payoff is a rich, satisfying, and beautifully balanced meal that will keep you on track without sacrificing flavor. Give it a try—you’ll wonder why you waited so long to put it in your rotation.

Did you try this recipe? Let me know in the comments how your lamb chops turned out! Share your pairing ideas and don’t forget to follow Chefmaniac.com for more weeknight dinner hacks.