Description:

Pan-Roasted Lamb Chops with Brussels Sprouts and Chermoula is light but satisfying as a keto main course.

Directions:

1: Pulse cilantro, garlic, cumin, paprika, cayenne, and salt in food processor until coarsely chopped, about 10 pulses. Transfer mixture to medium bowl and stir in oil and lemon juice.
2: Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before using.)

Chermoula

CHERMOULA

Pan-Roasted Lamb Chops with Brussels Sprouts and Chermoula is light but satisfying as a keto main course.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 2
Calories 70 kcal

Ingredients
  

  • 1¼ cups fresh cilantro leaves
  • 4 garlic cloves minced
  • ¾ teaspoon ground cumin
  • ¾ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon table salt
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice

Instructions
 

  • 1: Pulse cilantro, garlic, cumin, paprika, cayenne, and salt in food processor until coarsely chopped, about 10 pulses. Transfer mixture to medium bowl and stir in oil and lemon juice.
  • 2: Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before using.)
Keyword CHERMOULA, salad