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

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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 With Mint Sauce and Rosemary 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 sav...