Learn how to make succulent pan-fried lamb cutlets (lamb chops) with zesty capers and mint vinaigrette. This delicious lamb recipe can be served with roasted veggies, mashed potatoes, steamed greens or a salad. It’s gluten-free, paleo and Whole30 friendly, low-carb and keto.
10–12 lamb chops (lamb cutlets, see notes)
1 teaspoon salt
1/2 teaspoon back pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon sweet paprika
1/2 teaspoon coriander seed powder
A pinch of ground chili (optional)
Oil for cooking (olive, coconut, macadamia or ghee)
For Mint Vinaigrette
15 mint leaves (2 tbsp chopped)
1/4 red onion, very finely chopped
1 tsp chopped long red chilli (a mild one)
1 tablespoon capers, chopped
1 teaspoon marinade from the capers (juice/brine)
1.5 tablespoon lemon juice
3 tablespoons olive oil
- Spice rub the meat: Place the lamb chops on a cutting board and season each side with salt, pepper and spices. If using later, refrigerate in a container for a few hours or overnight for extra flavour.
- Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large frying pan or a skillet over medium-high heat. Once sizzling hot, add the cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the second side. Remove to a plate and rest for a minute or two.
- Make the vinaigrette
- While the lamb chops are cooking or ahead of time, prepare the condiment. Chop all the ingredients very finely and combine with lemon juice and olive oil.
- Serve lamb chops with the vinaigrette on the side and some drizzle over the meat.
- We served with green beans, pumpkin and quinoa.
- I used French-trimmed lamb cutlets/chops but you can use the ones without fat removed around the bone. Other cuts of lamb can be used with the same spice rub and grilled.
Keywords: lamb chops, lamb cutlets, mint, vinaigrette, meat, gluten-free, low-carb, paleo, whole30