Lamb Chops With Mint Sauce and Roasted Rutabaga
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Low Carb Maven · by Kim Hardesty★ 4.8 (4)

Lamb Chops With Mint Sauce and Roasted Rutabaga

NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 57%
CARBS 19G12% OF CAL
4G FIBER0G ADDED12G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 45G67% OF CAL
17G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared lamb chops with fresh mint sauce and roasted rosemary rutabaga. A special-occasion dinner that's also low-carb and paleo-friendly.

mainamericanbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 4 Lamb loin chops, fat trimmed to 1/8 inch
  • 2 tsp Olive oil ((or more if needed))
  • Salt and pepper
  • 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
  • 1/4 cup Champagne vinegar ((or rice wine vinegar))
  • 2 tbsp Allulose Monk Fruit Sweetener ((Swerve, Lakanto or sugar if not keto)*)
  • 1 tbsp Minced fresh mint
  • 1 small Pinch of salt
  • 1 pinch Red pepper flakes
  • 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)
PREP
20M
SODIUM
808MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.