Add oil, spices and chops to a ziploc bag to marinate for at least 30 minutes or up to 24 hours.
Add oil to a cast iron pan and fry chops on each side for 3-4 minutes on medium high heat until medium/ rare or however you like lamb. (120F -58C for medium rare).
Remove lamb chops from the pan to a plate and tent with foil to keep warm. Reduce heat to avoid splashing. Pour in beef broth while scraping to deglaze the pan. (Scrape the browned bits off of the bottom of the pan). Bring to a boil and let the sauce reduce and thicken to about ⅓ cup or so.
Turn the heat down to a simmer and add chocolate and spices. Whisk until smooth. TASTE for seasoning and make adjustments as necessary.
Serve the sauce on the side with the lamb or plate it with the sauce beneath the chops.
The nutritional info for this recipe is based upon 4oz sized servings.
Serving: 1Chop | Calories: 295kcal | Carbohydrates: 2g | Protein: 29g | Fat: 19g | Sodium: 461mg | Fiber: 1g | Net Carbs: 1g | Fat Ratio per Serving: 57.97% | Protein Ratio per Serving: 39.32% | Carb Ratio per Serving: 1.36%
Lamb Chops & Low Carb Spicy Dark Chocolate Sauce https://castleinthemountains.com/low-carb-lamb-with-spicy-chocolate-sauce/ November 14, 2020