Lamb Chops with Lemon and Thyme Cream

These lamb chops are served with grilled asparagus and a delicious lemon and thyme cream. The perfect low carb and keto meal!

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Do you ever find yourself getting stuck in your ways with certain ingredients? When it comes to lamb, I nearly always think of mint - something light and fresh like my lamb chops and mint gremolata recipe.

So I wasn't sure how this combination of lemon, thyme, and cream would pair with lamb - but it was a complete success and I'm so glad that I tried it! Having said that, this sauce would work REALLY well with pork, too! 

I highly recommend getting a Microplane zester for this recipe - it creates perfect fine lemon zest!

I've served it here with some grilled asparagus, and if you don't include the oil or seasoning - you only need five ingredients! Hopefully by now you'll have got my book: Low Carb Meals with Five Ingredients or Less...?

How to Make Lamb Chops with Lemon and Thyme Cream

To prepare this meal, season some small lamb chops with salt and pepper. Heat some oil in a skillet and add the lamb. Cook until done to your liking, then set aside and keep warm. 

While the lamb is cooking, add a little oil to a grill pan and place over a medium heat. Add some asparagus and cook until done, turning regularly. (Note: only a single portion of asparagus is shown below.)

After the lamb has been removed from the first skillet, add heavy cream, lemon zest, and fresh thyme leaves. Cook until the sauce thickens, which should only take a minute or two. Season to taste with salt and black pepper. 

Transfer the lamb to serving plates, and add the asparagus. Drizzle the sauce over the lamb chops, and serve.

It's the absolutely perfect combination of flavors - perfect for a delicious spring meal!

📖 Recipe

StepAwayFromTheCarbs.com

Lamb Chops with Lemon Thyme Cream

4.67 from 3 votes

These lamb chops are served with grilled asparagus and a delicious lemon and thyme cream. The perfect low carb and keto meal!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 2 Servings

Net Carbs: 4

Calories: 866

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 4 small lamb chops
• salt and black pepper
• 1 tbs olive oil
• 10 oz asparagus
• ½ cup heavy cream
• zest of 1 lemon
• 1 teaspoon fresh thyme leaves

Equipment

• Calphalon Hard-Anodized Aluminum Nonstick Grill Pan
• Microplane 40020 Classic Zester/Grater, Black

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Season the lamb chops with salt and pepper.
2. Heat the oil in a skillet and add the lamb. Cook until done to your liking, then set aside and keep warm.
3. While the lamb is cooking, add a little more oil to a grill pan and place over a medium heat. Add the asparagus and cook until done, turning regularly.
4. After the lamb has been removed from the first skillet, add heavy cream, lemon zest, and fresh thyme leaves. Cook until the sauce thickens, which should only take a minute or two. Season to taste with salt and black pepper.
5. Transfer the lamb to serving plates, and add the asparagus. Drizzle the sauce over the lamb chops, and serve.

Nutrition

Calories: 866kcalCarbohydrates: 7gProtein: 88gFat: 52gSaturated Fat: 24gCholesterol: 338mgSodium: 225mgFiber: 3gSugar: 2gNet Carbs: 4g

Notes

4g net carbs per serving (half the recipe, including asparagus)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.