This simple relish of fresh tomatoes and raw garlic came about one night by accident. I can’t recall what I was making, but I added a good quality olive oil and a pinch of salt – and it became my new favourite condiment! I said to Funnyman ‘this would be perfect over lamb!’ So… here we are. I made it again to serve with lamb cutlets and it is sensational! Who would have thought that two simple ingredients could deliver so much in flavour. A few key things I must highlight: Use organic, ripe tomatoes and the fattest garlic clove you can find. Plus, I hope you have a good-quality olive oil. Regarding the garlic: you will be eating it raw, so I must stress that the cloves should not be finely chopped, but rather crushed effectively using a garlic press. This is best for texture and flavour, so please invest in one if you haven’t already. The batch of relish makes enough for 6 people at your BBQ to enjoy and the macros are calculated on two cutlets per person. If you choose to cook up less lamb, simply add the leftover relish to a salad or stir through warm vegetables. Play around: that’s what cooking is all about! Enjoy!
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Carbs 2.4g | Fat 27g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Lamb with Fresh Tomato & Garlic Relish (Keto)
- You will need a very good, sharp knife (I used my Robert Welch paring knife which is part of the set I link to on this page) and a garlic press. (See my intro notes on why a garlic press is essential for this recipe.)
- Dice the tomatoes into very small pieces and place in a small bowl.
- Crush the garlic into the tomatoes using a garlic press. I advise you open the little section and rearrange the residue to crush again: you need as much minced garlic as possible from one large clove.
- Add the olive oil and a pinch of smoked sea flakes. Stir to evenly combine. Cover and set aside while you cook the lamb.
- Cook the lamb cutlets on the BBQ until done to your liking. TOP TIP: I always start by balancing the cutlets on their fat end to crisp it up first before turning the chops on their sides to cook. This is best done using tongs to balance them.
- Season the cooked lamb chops with smoked salt flakes and freshly ground black pepper and serve with the tomato and garlic relish alongside.
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Nutritional Information per serving (two chops + relish)
Calories 525Kcal / 2197kJ
See all the Beef & Lamb Recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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