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.
Servings 6
Calories 257kcal
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