Keto Lamb and Cauli-Mash with creole Sauce

Looking for a easy recipe to make for a loved one on valentines day? You came to the right place. Not only is this recipe low carb/ keto friendly, its finger licking. When cooking lamb, one should always have in mind that mint is needed. Building a tasty marinade is essential. I also used Trador Joes Cauli Mash, with an added touch. Lets get to it !

Lamb Marinade Ingredients

1/4 c of parsley

1/4 c of mint leaves

1/2 yellow onion

2 tbsp of olive oil

2 tbsp of water

2 tbsp of minced garlic

1 Tbsp of Lankato Sweetener

2 Tbsp of lemon

blend and keep aside

Ingredients

1 .5- 2 lbs. of lamb chops

1 cup of Trador Joes Cauli-Mash

5 Broccolini branches

olive oil

minced garlic

Seasonings- paprika, onion powder, garlic powder, Cajun seasoning, salt, black pepper (1/2 tsp )

Heavy cream

shaved parmesan cheese

butter

1-2 tbsp. almond flour *optional*

chopped parley for aesthetics

Instructions

  1. Baste lamb with olive oil and season the lamb with above listed seasonings, place aside. Blend all ingredients listed under the marinade ingredients. Place marinade and lamb into a large zipper lock and mix well. Place in the fridge to marinate for a minimum of 2 hours. (The longer the better)
  2. When ready to cook, heat up the skillet on medium heat. Add in 3 tbsp. of butter and 1 tbsp. of minced garlic. Place Lamb chops (w/o the excess marinade), onto the pan to fry on each side or 2-3 minutes (depending on your preference, no more than 6 minutes per side.) Remove from heat and place aside.
  3. Put the thawed cauli mash in a small pot begin to heat up on medium, season with garlic powder, salt, and black pepper. Add in 1/3 c of Heavy cream and 1/3 c of parmesan cheese. Make sure to whisk with a fork. (note if still lumpy add the mixture into a blender, then reheat) Place aside.
  4. In a separate pan sauté the broccolini with 1 tbsp. of butter, season with salt and pepper, for 2 minutes.
  5. Creole Sauce Take 3 tbsp. of the residual sauce from the lamb pan, add into a separate pan with 1 tbsp. of butter. Keep heat on low, while continuously whisking . Add in 1/3 c of heavy cream, 1/3c parmesan cheese, dash of Cajun seasoning, and paprika. Continue to whisk. If the sauce is to thin to your liking add in 1 tbsp of almond flour to help thicken.
  6. Plate you food, pour the creole sauce over the lamb and Enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s