Loveable Lamb

Serves 2

Notes from the Chef

I am always surprised by how many people I speak with who don’t like lamb. Some think it is too gamey, others think it is cruel to eat any young animal.

I won’t speak to the latter, but with three simple ingredients – garlic, mustard and orange – there is not a trace of gaminess in my lamb recipes. The marinade I use is perfect for lamb chops, legs, shanks and racks. This recipe may change your mind about lamb.

This recipe is perfectly accompanied by mashed potatoes, mashed cauliflower or roasted apple and turnip puree.

This recipe also works really well on your grill.

Ingredients

• 1 orange, zested
• 2 Tbsp low-carb orange juice
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 shallot or 3 scallions, finely minced
• 1 Tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried tarragon
• 6 loin or rib lamb chops (1 - 1 ½ inches thick)

Preparation

1. Combine all ingredients except the lamb in a bowl and stir to combine. Add the lamb and marinate for at least 45 minutes or, even better, overnight.
2. Preheat the oven to 400 F.
3. Remove the lamb and pat dry, reserving the marinade. Cook the lamb in a skillet over medium heat until browned on each side (about 4 minutes per side).
4. Transfer the lamb to a baking dish and roast in the oven for 10-14 minutes (depending on your preference of doneness).
5. Pour the reserved marinade into the skillet and, over high heat, reduce it by half. Spoon the reduced sauce over the cooked chops.

Nutritional Information per Serving

• 4 g Net Carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.