• NOTE: Allulose does not crystallize in the sauce upon cooling like erythritol based sweeteners, therefore it's the best option. Use what you have, but serve the sauce warm if you are using an erythritol based sweetener or use a few drops of stevia glycerite to sweeten.

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 teaspoon 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.)