Lamb Chops with Sugar-Free Mint Sauce

Lamb pops/chops are a delicious and impressive dinner entree. Mouthwateringly juicy lamb chops, herbed to perfection, and served with mint jelly or mint sauce is a traditional recipe—but these days there is no low carb option for the mint sauce or mint jelly, which is quintessential to this dish. Thankfully, you can easily make it yourself with a low-carb sweetener. 

Spring for the grass-fed organic lamb which ensures no pesticides or other chemicals have come up the food chain to accumulate in the meat that you are eating. Serve this with an organic cauliflower mash (you can search on our website for a recipe) and wilted greens for a complete and healthy meal.

Ingredients

• 1 rack of organic grass-fed lamb chop/lamb pops
• 1 teaspoon organic dried thyme
• 1 teaspoon organic dried rosemary
• Salt and pepper to taste
• Organic extra virgin olive oil
• 1 clove garlic, minced
• Sugar-free mint jelly 
  • ½ cup organic mint
  • ½ packet organic gelatin
  • 1 cup boiling water
  • 1 tablespoon lemon juice
  • Monkfruit, stevia, or agave sweetener equivalent to 1 cup sugar (or less, if you prefer)
  • Vegetable-based organic green food coloring.
• Organic Mint sauce 
  • ½ cup Organic mint
  • ½ cup red wine vinegar
  • Stevia, agave, or monk fruit sweetener equivalent to 4 tablespoons sugar
  • 1 teaspoon salt

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix olive oil, thyme, rosemary, salt and pepper, and minced garlic together and rub over the rack of lamb. Place rack in the oven and cook for about 25 minutes, or until the internal temperature reads 120-125 degrees Fahrenheit (for medium-rare). Allow to rest for 15 minutes as the residual heat will continue to cook it.
3. While the lamb is roasting, you can prepare either the mint sauce. If you choose to make mint jelly instead, you should do it the day before so the jelly has time to set.
4. For the mint jelly: Blend boiling water and mint together and strain through a fine sieve. Combine with non-sugar sweetener and gelatin and allow to set in the fridge. If you really want the bright green color, use a plant-based organic food coloring, since natural mint jelly would be somewhat of dark yellow-green.
5. For mint sauce, bring vinegar to a simmer and mix in sweetener and salt until dissolved. Remove from heat and combine with finely chopped mint.
6. Carve the lamb chops and serve with mint sauce/mint jelly.