Low FODMAP Greek Lemon Oregano Lamb Chops
These lamb loin chops are bold, bright, and deeply satisfying — the kind of meal that feels restaurant-worthy but comes together in under an hour. A marinade of garlic-infused olive oil, fresh lemon juice, zest, and dried oregano does all the heavy lifting, building that classic Greek flavor profile without any high-FODMAP ingredients sneaking in. Garlic-infused oil is the key move here: you get every bit of that savory, aromatic depth while keeping the fructans out of the picture entirely. The chops are seared in a screaming-hot cast iron skillet until a deep, caramelized crust forms — that's where the real magic happens. A spoonful of reserved marinade drizzled over the rested meat at the end keeps everything juicy and punchy. Finished with a squeeze of lemon and a scatter of fresh parsley, this dish serves four and looks far more impressive than the effort it actually takes.
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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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