SEASON both sides of each lamb chop generously with salt, pepper.
COMBINE garlic, fresh herbs, crushed red pepper flakes, and 2 tablespoons coconut oil in a big bowl. Stir until it makes a light paste.
ADD lamb chops to the bowl and rub the paste on both sides of the lamb chops. Let them rest for 30-45 minutes at room temperature.
HEAT a large frying pan or cast iron dutch oven/skillet (preferred) over medium-high heat. Add 2 tablespoons coconut oil, once hot add in the lamb chops.
SEAR seasoned lamb chops for 3-5 minutes on each side. Then remove and set aside.
ADD roughly chopped onions, peppers, and mushrooms to lamb chop fat and sauté for 5 minutes until onions translucent.
ADD arrowroot powder and stir to thicken slightly.
ADD lamb chops back into the pan/skillet/dutch oven. Turn the stove to low, and braise chops and veggies until the meat is tender.
SERVE and enjoy!