Lamb With Mint Sauce and Rosemary Roasted Rutabagas

Directions

1. 1
   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.
2. 2
   Toss rutabaga in the bowl with oil to coat.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   Add the rosemary, salt and pepper and toss again.
7. 7
   When the pan is hot (a bead of water will skip across the surface), add the remaining oil and tilt the pan to coat.
8. 8
   Serves Two people at 7 net carbs each, assuming all food is eaten. (NOTE: I can only eat one chop.)
9. 9
   Spread evenly on the sheet pan and cook for 30 minutes, stirring after 15 minutes.
10. 10
    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.
11. 11
    When the rutabaga is done, brown it in the frying pan over medium-high heat. Taste to adjust seasoning.
12. 12
    Remove the lamb from the pan and tent with foil to keep warm. Keep the pan on the stove for the rutabaga.