lamb with mint sauce and roasted rutabagas with green salad
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Lamb Chops With Mint Sauce and Roasted Rutabaga

Delicious pan seared lamb chops with mint sauce and rosemary roasted rutabaga makes a delicious special occasion meal. Low Carb, Paleo and Keto.
Course Dinner
Cuisine American
Keyword lamb chops, lamb chops with mint sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 730kcal

Ingredients

  • 4 Lamb loin chops, fat trimmed to 1/8 inch
  • 2 tsp Olive oil (or more if needed)
  • Salt and pepper

Rutabagas

  • 1 medium Rutabaga, peeled and cubed to 3/4 inch (yield 10 oz/ 283 g)
  • 2 tsp Olive oil
  • 2 tsp Chopped fresh rosemary
  • 1/8 tsp Salt
  • 1/8 tsp Pepper

Mint Sauce

  • 1/4 cup Champagne vinegar (or rice wine vinegar)
  • 2 tbsp low carb sugar (Swerve, Lakanto or sugar if not keto)
  • 1 tbsp Minced fresh mint
  • 1 small Pinch of salt
  • 1 pinch Red pepper flakes

Equipment:

  • 1 medium bowl, 1 small sheet pan, 1 medium frying pan, 1 small pot, 1 cutting board (one side for lamb and other side for veggies)

Instructions

Preparation:

  • Trim the lamb and let sit for 30 minutes. Preheat oven to 400 F and place rack to middle position.  Peel and cube the rutabaga. Chop the rosemary and mince the mint. Measure the vinegar and sweetener into the small pot.

Rutabaga:

  • Toss rutabaga in the bowl with oil to coat. Add the rosemary, salt and pepper and toss again. Spread evenly on the sheet pan and cook for 30 minutes, stirring after 15 minutes.

Lamb:

  • Place a medium frying pan over medium heat. Rub all surfaces of the lamb with 1 tsp of oil (use a tiny bit more if needed) and season with salt and pepper. Remember that protein loves salt.
  • When the pan is hot (a bead of water will skip across the surface), add the remaining oil and tilt the pan to coat. Add the lamb chops to the pan and cook approximately 4-5 minutes per side or until internal temperature reaches 145 F for medium rare or 160 F for medium, on an instant read thermometer. 
  • Remove the lamb from the pan and tent with foil to keep warm. Keep the pan on the stove for the rutabaga.

Mint Sauce:

  • Place the pot with the vinegar and sweetener over medium-high heat until it begins to simmer. Turn down the heat and continue simmering until it almost reduces by half - about 3-5 minutes. Turn off the heat, add the mint, pinch of salt and red pepper flakes. Stir. Cover to keep warm.

Rutabaga:

  • When the rutabaga is done, brown it in the frying pan over medium-high heat. Taste to adjust seasoning.

To Serve:

  • Split the rutabaga and lamb between two serving plates and spoon the sauce over the lamb. If you are extra hungry, serve with a mixed green salad dressed with a simple vinaigrette.
  • Serves Two people at 7 net carbs each, assuming all food is eaten. (NOTE: I can only eat one chop.)

Notes

Nutrition Facts
Lamb Chops With Mint Sauce and Roasted Rutabaga
Amount Per Serving
Calories 730 Calories from Fat 510
% Daily Value*
Fat 56.7g87%
Cholesterol 160mg53%
Sodium 745mg32%
Carbohydrates 10.23g3%
Fiber 3.2g13%
Sugar 6.7g7%
Protein 39g78%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 730kcal | Carbohydrates: 10.23g | Protein: 39g | Fat: 56.7g | Cholesterol: 160mg | Sodium: 745mg | Fiber: 3.2g | Sugar: 6.7g