Broiled Lamb Chops with Gluten Free Mint Sauce

Store bought mint sauce is made with vinegar and sugar. These keto broiled lamb chops with homemade sugar-free mint sauce is amazing.

Savory broiled lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

But even though this dish tastes gourmet, it’s quick and effortless to make in under 30 minutes.

How to choose lamb chops

Today, we have loin lamb chops that look like mini T-bone steaks. They’re lean and tender.

Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They’re also good.

Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.

Choose meat that is moist, firm and pink with good marbling; and reddish bones.

O.K. Ready to make lamb chops? Let’s go.

Instructions 

*Free printable recipe card is available at the end of the post.

Mint sauce for lamb

First, the mint sauce. Mint sauce enhances the flavor of lamb, but store-bought mint sauce is loaded with sugar. So let’s make a sugar-free version.

It’s easier to make than you think.

You’ll want to make your sauce recipe about an hour ahead. Dissolve stevia in a quarter cup of boiling water.

Then pour it into a small bowl and let it cool.

Then add vinegar and mint. Stir and let the sauce steep for at least an hour.

For the vinegar, I use Bragg’s apple cider vinegar. It’s one hundred percent gluten free and one hundred percent nourishing to your body.

Raw apple cider vinegar has a host of health benefits from improving digestion to alleviating heartburn to maintaining healthy skin. It alkalizes the body, balancing your pH, to help you fight off disease and inflammation.

I especially like Bragg’s because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Then, when you’re ready to make the lamb chops, they’ll virtually cook themselves in minutes under the broiler.

Pro tips and recipe notes

• If you don’t have Bragg’s apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free (except malt vinegar), read more here)
• If the taste of the vinegar is too strong, add a little more water.
• Serve over a bed of sautéed spinach. And maybe you’d like mashed potatoes too. Or if you’re a low carber like me, you might like delicious mashed cauliflower.
• Leftovers will keep in an airtight container in the fridge for 4 days.

If you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Enjoy and happy cooking!

Love lamb? Try these recipes

How to Make Gluten Free Lamb Stew In A Crock-Pot This is a savory stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.

Roast Leg Of Lamb With Mint Pesto You’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper before putting it in the oven. Yum. Then serve with easy homemade mint pesto.

Save the bone from your leg of lamb for Homemade Roast Lamb Soup

Gluten Free Lamb Meatballs These are a rich, flavorful, easy dinner. 

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Broiled Lamb Chops with Gluten Free Mint Sauce

Savory lamb chops topped with homemade mint sauce are the perfect way to turn any dinner into a special occasion.

Course Dinner

Cuisine American

Keyword gluten free mint sauce, lamb chops

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 257kcal

Author Barbara Bianchi

Ingredients

• 1/4 cup water
• 1 gram Stevia
• 1/4 cup chopped mint
• 1-2 tablespoons of Bragg's apple cider vinegar
• 12 lamb chops about 1 inch thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Make sauce about 1 hour ahead: Dissolve stevia in 1/4 cup of boiling water. Pour into a small bowl and let it cool about 10 minutes. Then add vinegar and mint. Stir and let sauce steep for at least an hour.
• When you are ready to cook the lamb chops, preheat the broiler.
• Wash lamb chops and pat dry. Then brush chops with oil on both sides and sprinkle with salt and pepper. Broil for about 6 minutes on each side. Spoon sauce over the meat and dig in.

Notes

• Today, we have loin lamb chops that look like mini T-bone steaks. They're lean and tender. Lamb rib chops (like these Broiled Lamb Chops with Chermoula Sauce), have a nice little handle and a nugget of meat at the end. They're also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.
  Choose meat that is moist, firm and pink with good marbling; and reddish bones.
• If you don't have Bragg's apple cider vinegar, feel free to choose a distilled white vinegar. (Note: most vinegars are gluten-free, read more here)
• If the taste of the vinegar is too strong, add a little more water.
• Serve over a bed of sautéed spinach. Perhaps you'd like mashed potatoes too. Or if you're a low carber like me, you might like delicious mashed cauliflower.
• Leftovers will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories: 257kcal | Carbohydrates: 0.5g

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