Low Carb Braised Lamb with Butter Courgettes is a meal that’s full of flavour and extremely easy to make.
Braising meat is one of my favourite cooking methods. It takes only minutes of hands-on time, then you can leave the lamb to simmer slowly while you prepare sides, bake a dessert or simply relax.
This dish is simple to prepare and yields succulent, tender meat that melts in your mouth. No specialty equipment is required — a heavy-bottomed pan works best for even heat distribution. If you use a lightweight aluminium pan, keep a closer eye on the pot and stir occasionally to prevent sticking or burning.
Lamb is naturally rich in fat, making it an excellent choice for a ketogenic diet. Paired with buttery courgettes, this low-carb main is satisfying and packed with flavour.
My braised lamb is layered with spices and a splash of red wine, which deepens the colour and adds complexity to the sauce. The wine cooks down and melds with the spices so the result is rich and aromatic.
Red wine: the secret ingredient that elevates the dish
Less than half a glass adds colour and depth to the braise. Any red table wine will work — there’s no need to use an expensive bottle. The wine cooks away during the braise, leaving behind a rich palate without an overwhelming wine flavour.
What is braising?
Braising is straightforward: sear the meat on high heat until brown, add a small amount of liquid and flavourings, cover and simmer gently for a long period. This slow, moist-heat cooking breaks down connective tissue, turning tougher cuts into tender, flavourful meat. It’s an economical technique common in many cuisines and ideal for hands-off cooking.
I favour braising when I want to free up time for baking or entertaining since it requires minimal attention while producing excellent results.
Easy buttered courgettes
To balance the rich lamb, I serve buttered courgettes (zucchini). Courgettes are mild, versatile and very low in carbohydrates, making them perfect for a keto-friendly plate.
In this recipe, butter, olive oil and a touch of coconut oil, plus a sprinkle of organic broth granules, enhance the courgettes’ natural flavour. I cut mine into finger-sized pieces (about 6cm x 1.5cm). You can use any shape you prefer, but avoid very small pieces that may break down during cooking. Keep pieces uniform for even cooking.
The final result
Low Carb Braised Lamb with Butter Courgettes offers rich, tender meat and a simple, buttery vegetable side. It’s an approachable dish ideal for weeknights, meal prep or dinner parties because it frees you to focus on other courses.
Enjoy!
- For the lamb:
- 500g lamb chunks
- 30g extra virgin olive oil
- 50g butter
- 30g organic raw extra virgin coconut oil
- 1 clove garlic, finely chopped
- 1 tbsp shallot, finely chopped
- 100ml red wine
- 1/4 tsp each: fine salt, cayenne pepper, paprika
- a sprinkle of organic broth granules
- 1/2 tsp Chinese Five Spice
- ground black pepper to taste
- about 200ml water (or enough to nearly cover the meat)
- For the courgettes:
- 2 medium courgettes (about 400g)
- 1 clove garlic, peeled and cut into lengthwise quarters
- 20g extra virgin olive oil
- 20g butter
- 15g organic raw extra virgin coconut oil
- a sprinkle of organic broth granules
- ground black pepper to taste
- pinch of fine salt
- Place olive oil, butter and coconut oil in a medium heavy-based saucepan.
- Add chopped garlic and shallot and cook for about 1 minute over medium heat until softened.
- Add the lamb, increase heat to high and brown on all sides.
- Pour in the wine and cook until it has mostly evaporated.
- Add the remaining seasonings and enough water to come close to the level of the meat.
- Stir, cover with a lid, reduce heat to low and simmer for 1 hour 45 minutes, stirring once halfway through. If using a thin-bottomed pan, stir more often to prevent sticking.
- Cut courgettes lengthwise into strips and then across to make finger-sized pieces (about 6cm x 1.5cm).
- Place courgettes, garlic and oils in a wok or frying pan and season with broth granules, salt and pepper.
- Cook over medium-high heat until courgettes are tender, liquid has evaporated and edges begin to brown.