Braised Lamb Chops

Ingredients

• 8 lamb chops
• 1 teaspoon garlic powder
• Salt and black pepper to the taste
• 2 teaspoons mint, crushed
• A drizzle of olive oil
• 1 shallot, chopped
• 1 cup white wine
• Juice of ½ lemon
• 1 bay leaf
• 2 cups beef stock
• Some chopped parsley for serving

For the sauce:

• 2 cups cranberries
• ½ teaspoon rosemary, chopped
• ½ cup swerve
• 1 teaspoon mint, dried
• Juice of ½ lemon
• 1 teaspoon ginger, grated
• 1 cup water
• 1 teaspoon harissa paste

Instructions

1. In a bowl, mix lamb chops with salt, pepper, 1 teaspoon garlic powder and 2 teaspoons mint and rub well.
2. Heat up a pan with a drizzle of oil over medium-high heat, add lamb chops, brown them on all sides and transfer to a plate.
3. Heat up the same pan again over medium-high heat, add shallots, stir and cook for 1 minute.
4. Add wine and bay leaf, stir and cook for 4 minutes.
5. Add 2 cups beef stock, parsley and juice from ½ lemon, stir and simmer for 10 minutes.
6. Return lamb, stir and cook for 10 minutes. Cover pan and introduce it in the oven at 350 degrees F for 2 hours.
7. Meanwhile, heat up a pan over medium-high heat, add cranberries, swerve, rosemary, 1 teaspoon mint, juice from ½ lemon, ginger, water, and harissa paste, stir, bring to a simmer for 20 minutes.
8. Take lamb chops out of the oven, divide them between plates, drizzle the cranberry sauce over them and serve.

** Nutrition per serving: 4 servings, Each has Calories 450, Fat 34g, Carbs 6g