Low Sodium Greek-Style Lamb with Mint

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cloves garlic, minced
1 tsp dried oregano
¼ cup fresh mint leaves, finely chopped
2 tbsp fresh parsley, finely chopped

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tbsp unsalted butter

For serving

2 tbsp fresh mint leaves, roughly torn (optional)

Instructions

1
Pat the lamb chops completely dry with paper towels. In a small bowl, combine the salt, dried oregano, chopped mint, and chopped parsley. Press the herb mixture firmly onto both sides of each chop. Let the chops rest at room temperature for 30 minutes.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb chops in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes, until the underside is deep golden brown and releases easily from the pan.

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