Low Sodium Lamb Chops with Mint Chimichurri

Total time57 min

Prep time15 min

Cook time12 min

Low Sodium Lamb Chops with Mint Chimichurri

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
1 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp ground cumin

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, tightly packed
½ cup fresh mint leaves, tightly packed
3 tbsp garlic-infused oil
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
¼ tsp red pepper flakes
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For searing

1 tbsp neutral oil (such as canola oil or avocado oil)

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the chimichurri: finely chop the parsley and mint by hand (or pulse 5–6 times in a food processor — the sauce should be textured, not pureed). Transfer to a small bowl and stir in the garlic-infused oil, olive oil, red wine vinegar, red pepper flakes, and 1/4 tsp salt until combined. Set aside at room temperature for at least 30 minutes to let the flavors develop.
2
Pat the lamb chops completely dry with paper towels. Rub both sides evenly with the garlic-infused oil, then season all over with the kosher salt, black pepper, and ground cumin.

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