Low FODMAP Lamb Chops with Mint Chimichurri
Lamb chops are already a naturally rich and satisfying centerpiece, and this version takes them somewhere truly special with a bright, herby chimichurri built from fresh parsley, mint, red wine vinegar, and a generous pour of olive oil. The sauce is textured and punchy — the kind of thing you'll want to spoon over everything on the plate. Getting that deep, caramelized crust from a screaming-hot cast iron skillet is the move here, and resting the chops for five minutes before serving keeps every bite juicy and tender. The garlic-infused oil does all the heavy lifting flavor-wise without introducing the fructans that make traditional garlic a problem — just use the oil and leave any solids behind. Chimichurri can be a minefield when it's made with raw garlic or onion, but this version sidesteps both entirely while still delivering that bold, aromatic punch the sauce is known for. Serves four, and the leftover chimichurri (if there is any) is excellent the next day.
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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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