I like to keep various cuts of meat in the freezer so that cooking for workday dinners is simplified to protein+veggies. Fast, healthy, and always full of flavor, these lamb chops are good for a dinner with guests, too.
Rosemary Lamb Chops
Serves 2
4 lamb loin chops (3/4 inch thick)
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes or chipotle hot sauce
1/2 teaspoon wheat-free tamari
3/4 teaspoon dried rosemary
1 tablespoon organic extra virgin olive oil
Sauce
4 tablespoons balsamic vinegar (10g carbs per serving)
(Or use red wine vinegar for 0g net carbs)
1/3 cup organic chicken stock
2 tablespoons butter
In a small bowl, mix together the rosemary, garlic, red pepper (or hot sauce), tamari, and olive oil. Rub this mixture into the lamb chops on both sides. Place them on a plate and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for until a meat thermometer registers 130 for medium-rare, or 150 for medium. Remove from the skillet, and keep warm.
Whisk in the vinegar, scraping any bits of lamb from the bottom of the skillet, then whisk in the chicken broth. Continue to reduce and whisk over high heat until the sauce has reduced by half. Whisk in the butter and continue to reduce just a bit more. Pour over the lamb chops, and serve.
Nutrition, per serving: 779 calories, 60g fat, 43g protein, 15g net carbs using balsamic vinegar, 5g net carbs using red wine vinegar