2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 garlic cloves, minced
1 and ½ pounds lamb chops
Salt and black pepper to the taste
1 tablespoon shallot, chopped
2/3 cup heavy cream
½ cup beef stock
1 tablespoon mustard
2 teaspoons gluten-free Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon erythritol
2 tablespoons ghee
A spring of rosemary
A spring of thyme
In a bowl, mix 1 tablespoon oil with garlic, salt, pepper, and rosemary and whisk well.
Add lamb chops, toss to coat and leave aside for a few minutes.
Heat up a pan with the rest of the oil over medium-high heat, add lamb chops, reduce heat to medium, cook them for 7 minutes, flip, cook them for 7 minutes more, transfer to a plate and keep them warm.
Return pan to medium heat, add shallots, stir and cook for 3 minutes.
Add stock, stir and cook for 1 minute.
Add Worcestershire sauce, mustard, erythritol, cream, rosemary and thyme spring, stir and cook for 8 minutes.
Add lemon juice, salt, pepper and the ghee, discard rosemary and thyme, stir well and take off heat.
Divide lamb chops on plates, drizzle the sauce over them and serve.
Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4