Rub this 1 savory mixture onto raw lamb chops into a cast iron skillet for a low carb easter main that tastes like you put in way more effort

This low carb garlic herb crusted lamb is the kind of Easter main that tastes like you fussed all afternoon, when in truth it’s mostly a matter of rubbing one good, savory mixture onto the chops and letting a hot cast iron skillet do the rest. It reminds me of the way my mother used to keep things simple on the farm—good meat, fresh herbs, and a heavy pan that lived on the stove. The rosemary, thyme, and garlic take me right back to the first time I tried lamb at a church potluck, when someone’s aunt brought a platter that disappeared in minutes. This recipe leans on that same old-fashioned know-how but keeps the carbs low and the effort even lower.

These lamb chops are rich and flavorful, so they shine alongside simple, low carb sides: buttered green beans or asparagus, a crisp green salad with a tangy vinaigrette, or roasted cauliflower tossed with a little extra olive oil and salt. If your table isn’t strictly low carb, you can add a basket of warm dinner rolls or scalloped potatoes for the rest of the family. A glass of dry red wine or unsweetened iced tea fits right in, and a squeeze of fresh lemon over the lamb just before serving brightens everything on the plate.

Servings: 4

8 small lamb rib or loin chops (about 1 to 1 1/2 pounds total), patted dry

Set the lamb chops out on the counter for about 20–30 minutes so they lose their chill. Pat them dry very well with paper towels and lay them in a single layer in a cast iron skillet. This is just for seasoning right now; you’ll cook them in the same pan.

In a small bowl, stir together the olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper until you have a thick, fragrant, savory mixture. It should be loose enough to spread but not runny.

Using your hands, rub this 1 savory mixture onto the raw lamb chops right in the cast iron skillet, pressing it firmly into both sides and the edges so each chop is well coated. Make sure any herbs and garlic that fall into the skillet are scooped back onto the meat.

Let the seasoned lamb chops rest in the skillet at room temperature for another 10–15 minutes to let the flavors sink in while you preheat the stove. This also helps them cook more evenly.

Place the cast iron skillet with the rubbed lamb chops on the stove over medium-high heat. Once the pan and oil mixture are hot and you hear a steady sizzle, cook the lamb chops without moving them for 3–4 minutes, until a golden, herb-speckled crust forms on the first side.

Flip the lamb chops carefully and cook another 3–4 minutes for medium-rare, or a bit longer if you prefer them more done. If using, add the butter to the skillet during the last minute of cooking and tilt the pan to spoon the melted, herb-scented butter over the tops of the chops.

Check for doneness (the lamb should feel slightly springy to the touch for medium-rare, or use a thermometer and look for about 130–135°F). Remove the skillet from the heat and transfer the lamb chops to a warm plate or platter.

Let the lamb rest for 5 minutes so the juices settle. Serve warm with any pan juices spooned over the top and lemon wedges on the side for squeezing, if you like.

If you don’t have fresh rosemary and thyme, you can use dried herbs in a pinch: substitute 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme, and let the mixture sit a few minutes before rubbing it onto the chops so the herbs soften. For a slightly different flavor, add a pinch of red pepper flakes for gentle heat or a teaspoon of Dijon mustard stirred into the olive oil mixture for a tangy note (still low carb). If lamb isn’t easily found where you live, this same savory mixture works well on pork chops or bone-in chicken thighs, though you’ll need to cook those longer and possibly finish them in a 375°F oven until done. To keep the recipe low carb but stretch the meal for more people, slice the cooked lamb off the bone and serve over a bed of sautéed spinach or mixed greens, drizzling with any pan juices. You can also prepare the chops a few hours ahead by rubbing them with the mixture, covering the skillet loosely, and refrigerating; bring them back to room temperature before cooking so they sear nicely and don’t steam.