Lamb Chops with Cauliflower Salad

Between the bioavailable protein and healthy fats from the lamb chops and the bright and tasty salad rich in micronutrients, this robust meal will keep you satiated and provide you with a rounded-out taste and nutrient profile.

Lamb chops provide about half the energy for this meal and most of the protein. They also offer plenty of niacin, B2, B12, choline, selenium, and zinc. 

The cauliflower supplies substantial amounts of vitamin C, folate, and potassium, while the pumpkin and sunflower seeds fill in any gaps in copper, iron, magnesium, manganese, and phosphorus. The added tomato and onion further boost your vitamin C.

The olive oil in the dressing and the saturated fat found in the lamb help the body absorb fat-soluble vitamins and provide long-lasting energy. It makes the meal taste delicious, too!



One serving provides 775 calories, 65 g of protein, 51 g of fat, 10 g of net carbs.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 16 trimmed lamb chops (4 each person)

Tip: Cut the cauliflower into florets then use a cheese grater and grate into a rice-like consistency.


  • 400 g cauliflower, riced
  • 1/2 cup (approx. 30 g) sunflower seeds
  • 1/2 cup (approx. 30 g) pumpkin seeds
  • Quarter a small red onion, finely diced
  • 15 cherry tomatoes, quartered
  • A handful of each fresh mint and basil, chopped


  • 4 tbsp olive oil; 
  • Zest and juice from 1 lemon; 
  • Salt and pepper


  • Combine all the salad and dressing ingredients in a large bowl, toss well, and set aside.
  • Heat a frying pan (or griddle pan if you have one) to high heat. Cook the lamb chops in batches.
  • Place the lamb chops on their edges first to crisp up and render any fat, about 2 – 3 minutes, then cook on each side for about 2 – 3 minutes.
  • Rest the lamb chops for 5 minutes, sprinkling with salt and pepper.


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