Grilled Lamb Chops with Chimichurri & Charred Broccoli

These lamb chops are seared hard and fast in a screaming-hot pan until the outside is deeply browned and the inside stays juicy, then finished with a bright, garlicky chimichurri that cuts right through the richness of the meat. A cumin and garlic rub does the heavy lifting for flavour, so there's no need for a marinade or long ingredient list — this is weeknight-friendly from start to finish. Alongside, broccoli is roasted hot and fast until the edges char and crisp while the stalks stay tender-crisp, tossed in just enough olive oil to carry the flavour. The whole plate leans on herbs, garlic, citrus and char for big taste rather than heavy cream or butter, keeping portions satisfying but modest, with the lamb providing a solid hit of protein at a lean cook time under thirty minutes. It's a simple, high-flavour dinner built for a normal weeknight: one pan, one sheet, minimal cleanup, and a chimichurri you'll want to spoon over everything.</long_description> <parameter name="meta_description">Quick-seared cumin-garlic lamb chops with bright chimichurri and charred roasted broccoli. A bold, herby keto dinner ready in 30 minutes.

Ingredients

• 4 chopslamb loin chops, about 340g total trimmed, ~30g protein per serving
• 4 clovesgarlic cloves, 2 minced for rub, 2 for chimichurri
• 1 tspground cumin
• 3 tbspolive oil, divided
• 0.75 tspsalt, divided
• 0.5 tspblack pepper, divided
• 3 cupsbroccoli florets, cut into small florets
• 1 cupfresh parsley, packed, finely chopped
• 1 tbspfresh oregano, finely chopped, or 1 tsp dried
• 2 tbspred wine vinegar
• 0.25 tspred chili flakes
• 0.5 wholelemon, juiced

Method

No instructions listed.