This recipe is a delightful dance of fresh flavors and textures—perfect for a light yet satisfying keto-friendly meal. The tender lamb, paired with the vibrant mint sauce and delicate zucchini noodles, creates a culinary experience that is both healthy and incredibly flavorful. I developed this recipe after a friend raved about a similar dish they'd had in Greece, and I just had to recreate it.
Imagine this: a warm summer evening, the sun dipping below the horizon, and you're enjoying this delightful dish on your patio. It's surprisingly simple to make, yet it feels elegant and sophisticated—a true testament to the fact that healthy eating doesn't have to mean sacrificing taste! I often double this recipe because it's such a crowd-pleaser. Make sure to have a bottle of wine to enjoy with the meal!
Required Equipments
- Large skillet
- Vegetable peeler or spiralizer
- Medium bowl
- Whisk
- Small saucepan
Keto-Zucchini-Noodles-with-Lamb-and-Mint-Sauce
This keto-friendly recipe combines tender lamb with bright mint sauce and perfectly cooked zucchini noodles, creating a light yet satisfying meal that’s bursting with fresh flavors.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your zucchini: Wash them thoroughly. If using a vegetable peeler, carefully peel long, thin ribbons from the zucchini, creating noodles. If using a spiralizer, follow the manufacturer's instructions; these will be faster. Set aside.
- Next, let's get cooking that lamb: Pat the lamb slices dry with paper towels. Season generously with salt, pepper, and a little garlic powder. Get a large skillet hot—medium-high heat. Add a tablespoon of olive oil, then the lamb. Sear the lamb for 2-3 minutes per side until nicely browned and almost cooked through. Remove lamb from pan, set aside, and let it rest. Don't overcook!
- While the lamb rests, make that mint sauce: In a small saucepan, combine the olive oil, minced garlic, and fresh mint. Cook gently for 1-2 minutes, just until fragrant, being careful not to burn the garlic. Stir in the lemon juice and a pinch of salt and pepper. Simmer briefly—like, 30 seconds or so. Remove from heat and set aside.
- Now for the zoodles: Add the zucchini noodles to the same skillet you cooked the lamb in (no need to clean it; the fond adds amazing flavor!). Sauté over medium heat for 2-3 minutes until slightly tender-crisp. You want them still with a bit of bite. They should still have some color; don't overcook them. Add a splash of water if they seem too dry.
- Almost there! Toss everything together: Add the rested lamb to the skillet with the zoodles. Pour the mint sauce over everything, gently tossing to coat the zucchini and lamb evenly. Heat through for another minute or so, just to warm the lamb and combine all the flavors. Taste, and if needed, add a tiny bit more salt or pepper. Maybe even a squirt of lemon.
- Finally, time to enjoy: Serve immediately! Garnish with extra mint, a sprinkle of feta (optional, but delish!), or a drizzle of olive oil, if you're feelin' fancy. I added some toasted pine nuts; it was *amazing*. Enjoy your healthy and delicious meal! Don't forget a nice glass of chilled sauvignon blanc!
📝 Notes
- Make sure your zucchini is fresh for best results. If you're using store-bought zoodles, adjust cooking time to prevent overcooking. You can find lamb loin chops at your local grocery store in the butcher section. Leftovers are great the next day!
- Feel free to add red pepper flakes for a little kick! Don't overcook the lamb, you want it nice and pink, not grey and dry. If you don't have fresh mint, a tablespoon of dried mint can be substituted but it won't be as flavorful
🍎 Nutrition
Calories: 400
Protein: 35g
Fat: 25g
Carbohydrates: 10g
Fiber: 3g
Calcium: 20mg
