Cook the Lamb ~. Add a small dollop of olive oil to a pre-heated cast iron pan and sear the first side of the chops for 4 minutes on medium/high. If your chops are very thin, reduce this time …
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Cook beef in a large pan with the onion and beef broth, made with boiling water. When nearly done, remove the beef and dice it. Add remaining ingredients, stirring occasionally, and …
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The pressure cooker (or instant pot) makes short work of turning a tough lamb shoulder into succulent and tender meat. This lamb stew recipe is low-carb, keto, paleo friendly and makes 15 serves. The nutritional information reflects one serving with the addition of 2 tablespoons of Sour Cream and 1 tablespoon of Parmesan Cheese.
Low carb, paleo and gluten free! Place the lamb in a large bowl. lSeason the meat with spices/herbs - allspice (pimento), nutmeg, cinnamon, ginger, cardamom, coriander, turmeric, black pepper, thyme, cilantro, pink salt. Wrap and refrigerate for several hours or overnight.
Just heat your ovenproof skillet up on your stovetop and sear the lamb on high heat for 1 minute on each side. Then transfer the skillet into a preheated oven at 350 F (180 C) and leave it in there for 10-12 minutes. Your chops should come out perfectly juicy and tender. Here’s everything you will need to make the easy keto lamb chops:
Turnips work really well in this lamb stew, and I've also added some mushrooms – because I love the way they get more deeply savory the more you cook them! Start by adding boneless lamb stewing meat, a peeled and chopped turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.