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Lamb with Grilled Olives
Prep Time: 5 minutes plus 1 hour to marinate
Cooking Time: 15 minutes
4 tablespoons olive oil
1 tablespoon coconut aminos
1 teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon ghee or butter
1 6-ounce can of green olives, drained
1 pound of bone-in lamb chops
Rosemary for garnishing
Marinate the lamb chops in olive oil, coconut aminos, sea salt, black pepper and garlic powder for 1 hour or up to overnight in the fridge.
When ready to cook, fire up your grill to medium-high.
Place ghee or butter in a stainless-steel skillet and place on the grill.
Add green olives to the skillet and allow to sear, tossing every few minutes.
Scrape olives to the edges of the skillet and add lamb, not moving once it is in the pan.
Allow to sear without moving it for about 3-4 minutes per side, or until its internal temperate reaches 135 degrees Fahrenheit for medium-rare.
Alternatively, you can cook these on a stovetop set to medium-high heat.
Once done, garnish with fresh rosemary.
Net Carbs: 0