Herb-Crusted Lamb Chops - For the Carnivore Diet
This carnivore take on herb-crusted lamb chops delivers big flavor with only animal-based ingredients. A quick herb infusion perfumes the tallow, then the herbs are discarded so the finished dish stays purely animal-based. A crunchy crust of finely crushed pork rinds and grated hard cheese clings to the seared chops and toasts in the oven for a satisfying bite.
Keep it simple: dry the chops well, sear hard in hot fat, then finish briefly in the oven to hit your preferred doneness. For strict carnivore, skip the herb infusion and use plain tallow or ghee. For dairy-free, omit the cheese and increase pork rinds and fat. Rest the chops so the crust sets and the juices redistribute, then spoon over any pan drippings to finish.
Ingredients
- 8 lamb rib chops, about 1 inch thick
- 1 1/2 teaspoons fine salt, divided
- 1/2 cup pork rind crumbs (finely crushed)
- 1/3 cup finely grated hard cheese (Pecorino Romano or Parmesan)
- 2 tablespoons beef tallow or ghee, plus extra if needed
- 1 tablespoon butter (for basting)
- 1 small sprig rosemary or thyme, for infusing fat (remove before cooking/serving; optional for strict carnivore)
- 1 tablespoon minced lamb fat trimmings (optional, boosts crust richness)
Instructions
- Preheat the oven to 400°F (205°C). Pat the lamb chops very dry and set aside at room temperature.
- Make herb-infused fat: Warm the tallow or ghee in a small pan over low heat with the rosemary or thyme for 3–5 minutes until aromatic; do not brown. Remove and discard the herb. If strict carnivore, skip this step and use plain fat.
- Make the crust: In a bowl, combine pork rind crumbs, grated cheese, 1 tablespoon of the infused fat, and the minced lamb fat (if using). Mix until it resembles moist, sandy crumbs.
- Season the chops: Sprinkle the lamb chops with 1 teaspoon salt on both sides.
- Sear: Heat a large oven-safe skillet over medium-high. Add the remaining infused fat. Sear the chops 1–2 minutes per side until deeply browned. Add the butter and baste for 20–30 seconds.
- Crust and roast: Remove the skillet from heat. Spoon and press a thin, even layer of the crust mixture onto the top of each chop. Transfer the skillet to the oven and roast 5–8 minutes, until the crust is lightly toasted and the lamb reaches 130–135°F (54–57°C) for medium-rare or to your preferred doneness.
- Rest: Transfer the chops to a plate and rest 5 minutes. Spoon over any pan drippings. Taste and finish with the remaining 1/2 teaspoon salt if needed.
- Optional adjustments: For dairy-free, replace the cheese with more pork rind crumbs and a little extra fat. For extra crunch, broil 30–60 seconds at the end, watching closely.