Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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