Place rack of lamb in a pan that can be covered. In a small bowl, combine the olive oil, garlic, rosemary, black pepper and sea salt.
Pour the olive oil mixture over the rack of lamb and rub the herbs into to the meat. Cover and refrigerate 2-4 hours. Remove from refrigerator and allow to warm to room temperature before grilling.
Cover the bones with aluminum foil to prevent them from charring on the grill.
Preheat the grill on high heat. Place rack of lamb on the grill and turn heat to low. Close the grill. Grill lamb 3-5 minutes, checking occasionally, or until lower side is brown. Turn rack over and close the grill. Be careful as fire may flare up.
Grill for another 7-15 minutes or until lamb is medium-rare, or desired doneness. For rare*, the internal temperature should be 135º Fahrenheit, medium rare 140-150º Fahrenheit, or medium 160º Fahrenheit.
Allow lamb to rest for 5-10 minutes before slicing into chops.
In a small saucepan, whisk together the granulated sweetener and the xanthan gum. While whisking, slowly stream in the lemon juice and the water. Stir in 1/4 cup of the mint leaves, reserving 1/4 cup for later.
Place saucepan over medium low heat and bring to a simmer, stirring frequently. Simmer for about 3 minutes, or until slightly thickened. Strain the sauce to remove the mint leaves. Allow to cool slightly.
Stir in the remaining mint leaves just before serving.
*Consuming raw or undercooked meats may increase your risk of food borne illness.
Approximate time to make recipe does not include marinating time.
Serving size (1/4 of the rack or about 2 lamb chops)
Fat (g): 20
Carbs (g): 5
Fiber (g): 2
Protein (g): 35
Net carbs (g): 3