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Lamb Chops with Lemon Thyme Cream

These lamb chops are served with grilled asparagus and a delicious lemon and thyme cream. The perfect low carb and keto meal!
Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 866kcal
Author Georgina from


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


  • Season the lamb chops with salt and pepper.
  • Heat the 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 more oil to a grill pan and place over a medium heat. Add the asparagus and cook until done, turning regularly.
  • 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.


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


Calories: 866kcal | Carbohydrates: 7g | Protein: 88g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 338mg | Sodium: 225mg | Potassium: 1402mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1945IU | Vitamin C: 12.5mg | Calcium: 112mg | Iron: 10.5mg