Braised Lamb Chops

July 23, 2019 1 min read

Easy KETO Braised Lamb Chops


  • 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


  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

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