Eosinophilic Esophagitis Friendly Greek Lemon Oregano Lamb Chops
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For searing
- 1 tbsp olive oil
For serving
- lemon wedges, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the garlic-infused oil, lemon juice, lemon zest, dried oregano, salt, and black pepper until combined.
- 2
Pat the lamb chops dry with paper towels, then place them in a single layer in a shallow dish or zip-top bag. Pour the marinade over the chops, turning to coat all sides. Reserve 1 tablespoon of the marinade in a separate small bowl before adding the lamb — set it aside to use as a finishing drizzle. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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