In a bowl, mix 1 tablespoon oil with garlic, salt, pepper, and rosemary and whisk well.
Add lamb chops, toss to coat and leave aside for a few minutes.
Heat up a pan with the rest of the oil over medium-high heat, add lamb chops, reduce heat to medium, cook them for 7 minutes, flip, cook them for 7 minutes more, transfer to a plate and keep them warm.
Return pan to medium heat, add shallots, stir and cook for 3 minutes.
Add stock, stir and cook for 1 minute.
Add Worcestershire sauce, mustard, erythritol, cream, rosemary and thyme spring, stir and cook for 8 minutes.
Add lemon juice, salt, pepper and the ghee, discard rosemary and thyme, stir well and take off heat.
Divide lamb chops on plates, drizzle the sauce over them and serve.