Eosinophilic Esophagitis Friendly Lamb Chops with Mint Chimichurri
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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 tbsp garlic-infused oil
- 1 tsp kosher salt
- 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
For searing
- 1 tbsp neutral oil (such as canola 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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