Pregnancy Friendly Greek Lemon Oregano Lamb Chops

Total time52 min

Prep time10 min

Cook time12 min

Pregnancy Friendly Greek Lemon Oregano Lamb Chops

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the lamb

8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
Ingredient note
Cook all meat thoroughly when pregnant.
3 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
See all
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!