Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs

In case you haven’t guessed yet, I love lamb.  It’s not as common or cheap in the US as it is in Australia, and Tim doesn’t specifically address eating lamb in his book, but  a reasonably lean cut of lamb is likely comparable to eating a lean cut of beef.  

This  great meal for a special occasion or entertaining when you want to pretend you aren’t on a diet, this recipe is “lick the plate” delicious.  Seriously, I’ve had guests ask me if it’d be rude for them to lick their plates!

I initially started making this recipe because I wanted to find a way to use all the fresh herbs I was growing on my balcony.  Fresh is always best and more flavorful, but you can certainly used dried as well.

Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs

(Serves 2)

Ingredients

• 6 -8 lamb chops (lamb bbq chops)
• 1 small onion, chopped
• 4 cloves of garlic, minced
• 1.5 cups sliced mushrooms
• 1 Tbs finely chopped rosemary
• 1 Tbs finely chopped parsley
• 1 Tbs finely chopped thyme
• 2 Tbs butter or ghee
• 1 Tbs macadamia nut oil
• 1 cup dry red wine

Directions

1. If there’s a lot of visible fat on the edges, you can cut it off, but I usually leave a bit of marbling in the middle.   Perfectly OK for Slow Carbing.
2. Season the chops well with salt and freshly ground black pepper. Heat the oil in a large frying pan on medium-high. When quite hot, put in the chops and sear them on both sides till golden brown. Remove the chops to a warm plate.
3. Reduce the heat to low, and remove any excess fat.  Add the onion and garlic. Cook, stirring occasionally until caramelized a bit. Increase the heat to medium, and add the mushrooms. Sauté for until golden brown – about 5 minutes.
4. Put the chops back in the pan, pour on the red wine, and sprinkle on the rosemary, parsley and thyme. Season with salt and pepper. Cook for a couple of minutes until the sauce has thickened a bit.  You may need to turn the heat up a bit to get the sauce to thicken. Stir in the butter.
5. Serve chops covered with mushrooms and sauce alongside a simple vegetable, such as green beans or a green salad.

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