Eosinophilic Esophagitis Friendly Greek-Style Lamb with Mint
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Learn more →Ingredients
4 servings
For the lamb
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each)
- 2 tbsp olive oil, divided
- 1 tsp salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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