Delicious pan seared lamb chops with mint sauce and rosemary roasted rutabaga makes a delicious special occasion meal. Low Carb, Paleo and Keto.


Lamb chops always scream sophistication to me. I serve them for special occasion meals because they are deceptively simple to make and always impress.

Lamb Chops With Mint Sauce and Roasted Rutabaga

This recipe uses lamb loin chops which look like tiny T-bone steaks. They are melt-in-your-mouth tender and have wonderful flavor. Serving the lamb with mint sauce perks up the taste buds and helps cut the richness of the meal.

Lamb loin chops lend themselves to hot, fast cooking like grilling, broiling, and pan searing, which we will do here. I like to cook it like beef, so I serve this medium-rare to medium (145 F – 160 F). An instant read thermometer comes in handy here.

Lamb is rich tasting with a slightly gamy tang. It goes wonderfully with strong flavors like garlic, rosemary, oregano, parsley, or mint.

For summer grill season, I serve lamb with a combination of garlic and rosemary. But for holidays, like Valentine’s Day or Easter, I love serving lamb with mint sauce.

Many people serve lamb with mint jelly, but I prefer to make a quick mint sauce with fresh mint leaves. It only takes a few minutes to prepare and it’s insanely delicious. It also fits in nicely with my low carb diet, since I sweeten the sauce with a low carb sugar alternative.

I also saved a lot of carbs opting for roasted rutabaga instead of potatoes (you gotta save room for dessert, right?). Roasted rutabaga are easy to prepare: peel, cube, toss with oil, rosemary, salt, and pepper. Then, roast the rutabaga for 30 minutes before finishing it in the pan for extra caramelization and flavor!

Round out the meal with a simple mixed green salad dressed with extra virgin olive oil and vinegar.

Lamb Chops With Mint Sauce and Roasted Rutabaga

Course: Main Course

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

Delicious pan seared lamb chops with mint sauce and rosemary roasted rutabaga makes a delicious special occasion meal. Low Carb, Paleo and Keto.


  • 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

Mint Sauce

  • 1/4 cup Champagne vinegar (or rice wine vinegar)
  • 2 tbsp Sukrin :1 (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)



  • 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.


  • 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.

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.)


Nutrition Facts

Lamb Chops With Mint Sauce and Roasted Rutabaga

Amount Per Serving

Calories 730 Calories from Fat 510

% Daily Value*

Total Fat 56.7g 87%

Cholesterol 160mg 53%

Sodium 745mg 31%

Total Carbohydrates 10.23g 3%

Dietary Fiber 3.2g 13%

Sugars 6.7g

Protein 39g 78%

* Percent Daily Values are based on a 2000 calorie diet.


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

Lamb Chops with Creamy Mustard Sauce


Please enter your comment!
Please enter your name here