Lamb Chops:
2 racks lamb
1 tsp. fresh cracked pepper
1 tsp. kosher salt
2 tbsp. olive oil

Marmalade:
1 shallot sliced
4 jalapeno peppers seeded and sliced round
1 clove garlic sliced
1/4 cup low carb sweetener
1 cup fresh mint
3/4 cup water
1 tablespoon unflavored gelatin
1 teaspoon olive oil
Salt & Pepper to taste

Marmalade Preparation:
Preheat a saucepan over medium heat. Add oil, pepper, garlic, shallot, salt and black pepper and sweat until soft. Add water, mint and low carb sweetener and cook 10 longer. Add gelatin and cook 5 minutes longer. Refrigerate until Marmalade sets. Serve cold with sliced lamb chops or roasted pork.

Lamb Chop Preparation:
Preheat oven to 450 degrees. Trim Rack of silver skin with sharp boning knife . This can be done by a butcher. Salt and pepper meat and preheat oven proof saute pan. Add olive oil to pan and sear meat on each side - about 2 minutes each side. Place pan with lamb in oven and roast 8-10 minutes until meat thermometer reads 145-med rare or 160 degrees for medium. Let rest for 10 minutes. Slice between ribs and serve chops with Jalapeno Marmalade.

Yields 8 appetizer servings - approximately 1.6 net carbs per serving or Yields 4 dinner servings - approximately 3.2 net carbs per serving