Baked Mexican Lamb Chops with Spicy Zucchini Nachos
This viral appetizer features tender, herb-crusted lamb chops baked to perfection, served alongside crispy, spicy zucchini rounds for a low-carb twist on classic nachos. It's an easy, crowd-pleasing dipper that's special for its bold Mexican flavors and impressive presentation.
Ingredients
Ingredients
- 8 lamb chops about 1 lb, frenched if desired
- 1 tbsp olive oil for brushing
- 2 tsp chili powder Mexican blend
- 1 tsp cumin ground
- 1 tsp garlic powder
- 1 zucchini large, sliced into 1/4-inch rounds
- 1 tbsp avocado oil for zucchini
- 1 tsp smoked paprika for zucchini
- 1/2 tsp cayenne pepper optional, for heat
- 1/2 cup sour cream for serving
- 1/4 cup fresh cilantro chopped, for garnish
- 1 lime cut into wedges for serving
Notes
Storage: Store leftover lamb and zucchini separately in airtight containers in the refrigerator for up to 3 days. Reheat lamb in a 350°F oven to maintain texture; re-crisp zucchini in an air fryer. Make-Ahead: The spice rub can be mixed and chops seasoned up to 24 hours in advance. For variations, substitute lamb with chicken thighs or use sweet potato rounds instead of zucchini for a different veggie base. Serve as a shared appetizer with toothpicks for easy dipping in the sour cream.