Eosinophilic Esophagitis Friendly Lamb Chops with Apple-Mint Sauce
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Learn more →Ingredients
4 servings
For the lamb
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp dried rosemary, crumbled
- 1 tbsp olive oil
For the apple-mint sauce
- 2 medium apples (such as fuji or honeycrisp), peeled, cored, and finely diced
- ½ cup water
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp fine sea salt
- ¼ cup fresh mint leaves, finely chopped
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Pat the lamb chops completely dry with paper towels. In a small bowl, combine the salt, dried thyme, and crumbled rosemary, then rub the mixture evenly over both sides of each chop.
- 2
Combine the diced apple, water, apple cider vinegar, honey, and 1/4 tsp salt in a small saucepan over medium heat. Cook, stirring occasionally, until the apple is completely soft and most of the liquid has been absorbed, about 8–10 minutes. Remove from the heat and stir in the chopped mint. Set the sauce aside.
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