What you need
- 4 lamb chops (ideally grass-fed)
- 1 tsp dried oregano or a sprig of rosemary, chopped
- 250 g peas (frozen are fine)
- A small handful of mint
- 1 tbsp extra virgin olive oil
- 3 ripe tomatoes and ½ red onion, sliced, with olive oil and vinegar
Putting it together
- Season: rub the chops with oil, oregano, salt and pepper.
- Griddle: cook on a very hot griddle for 3–4 minutes each side for pink, then rest for 5 minutes.
- Crush the peas: cook the peas for 3 minutes, drain, then crush roughly with the mint and oil.
- Serve: serve the chops with the peas and the tomato salad.
Why it's good for you: Grass-fed lamb provides protein, iron, zinc and vitamin B12, and peas add fibre and plant protein. Mint is a traditional partner for lamb and a gentle digestive.
Good to know: For strict keto, swap the peas for crushed broad beans or green beans.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.