Broiled Lamb with Rosemary

Ellen Whiteman

Broiled Lamb with Rosemary is a savory and flavorful dish that is perfect for those following a keto, low carb, or paleo diet. The lamb loin chops are marinated in a mixture of plain fat-free yogurt, Dijon mustard, dry red wine, garlic cloves, and chopped fresh rosemary. They are then broiled to perfection and served with asparagus. This Mediterranean-inspired dish is grilled to enhance the flavors and is a delicious and healthy option for any occasion.

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💪🏻 Low Carb
🍗 Paleo

10 mins

14 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 5g


Total: 10Serves: 4
1 pound asparagus

tough ends snapped off

1/8 cup plain fat-free yogurt
1 teaspoon Dijon mustard
butter-flavored cooking spray
1/8 teaspoon salt
1/8 cup dry red wine
2 small garlic cloves
1 tablespoon chopped fresh rosemary
4 ounce lamb loin chops

trimmed (1 inch thick)

freshly ground black pepper


Step 1 : Preparation

Preheat broiler.

Step 2 : Preparation

Snap off tough ends of asparagus.

Step 3 : Preparation

Combine yogurt and mustard, stir well. Set aside.

Step 4 : Cooking

Coat asparagus with cooking spray. Sprinkle lightly with salt.

Step 5 : Cooking

Combine wine, garlic, and rosemary.

Step 6 : Cooking

Place lamb chops on one end of a broiler pan coated with cooking spray. Brush chops with half of wine mixture. Broil 8 minutes. Turn chops, and brush with remaining half of wine mixture. Broil 2 minutes, and add asparagus to pan. Broil 4 to 5 minutes, turning asparagus every 2 minutes, until asparagus is crisp-tender and chops are done. Remove asparagus and chops from pan; sprinkle with freshly ground pepper.

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