Grilled Lamb Chops with Cauliflower Rice Pilaf
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
– 8 lamb chops, bone-in
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon fresh rosemary, chopped
– 1 teaspoon fresh thyme, chopped
– Salt and black pepper to taste
– 1 medium head of cauliflower, riced
– 1 small onion, finely chopped
– 1 bell pepper, diced (any color)
– 1 teaspoon cumin
– 1 tablespoon lemon juice
– Fresh parsley, chopped for garnish 
Instructions:
1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the lamb chops and let them marinate for about 10 minutes.
3. While the lamb is marinating, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
4. In a large skillet, heat a teaspoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
5. Add the riced cauliflower to the skillet with the sautéed vegetables. Stir in cumin and lemon juice. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender. Remove from heat and set aside.
6. Place the marinated lamb chops on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare doneness, or to your desired level of doneness.
7. Once the lamb chops are cooked, remove them from the grill and let them rest for a couple of minutes.
8. Serve the grilled lamb chops on a plate alongside a generous portion of cauliflower rice pilaf. Garnish the dish with chopped fresh parsley for added flavor and color.
Enjoy this healthy, low-carb dinner that is friendly for diabetics!
