Step 1

Trim lamb and score remaining fat layer in criss-cross pattern.

Step 2

Mince garlic. Finely chop fresh rosemary and thyme. Add garlic, herbs, salt, pepper, oil, and mustard (optional) to small bowl and mix.

Step 3

Place lamb in roasting pan or baking dish. Rub herb mixture into lamb and coat thoroughly. Cover seasoned lamb and set aside 1 hour.

Step 4

Move oven rack to center position and preheat oven to 450° F.

Step 5

For Roasted Vegetables, finely chop fresh rosemary. Cut zucchini and squash into 1/2 inch slices and add to medium mixing bowl with rosemary, salt, pepper, oil, and tomatoes (optional). Toss to coat.

Step 6

Add seasoned vegetables to roasting pan and spread evenly around lamb. If lamb bones are exposed cover ends with foil to prevent charring (optional).

Step 7

Place roasting pan in oven and roast for 10 -12 minutes.

Step 8

Reduce oven temperature to 375° F and roast for 12 - 15 minutes for rare (125° F to 130° F) to medium-rare (130° F to 140° F).

Step 9

Remove pan from oven when a few degrees below desired doneness. Cover and let rest 5 - 10 minutes.

Step 10

Slice the keto lamb chops between the bones and serve warm with vegetables. Enjoy!