Low FODMAP Lamb Chops with Sage Brown Butter
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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
- 1 tbsp avocado oil or olive oil
For the sage brown butter
- 4 tbsp unsalted butter
- 12 fresh sage leaves
- 2 sprigs fresh thyme
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the lamb chops thoroughly dry with paper towels, then season all over with the fine sea salt. Let them rest at room temperature for 10 minutes while you prepare the remaining ingredients.
- 2
Heat the oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the lamb chops in a single layer without crowding — work in two batches if needed — and sear undisturbed for 3–4 minutes until a deep mahogany crust forms on the underside and the chops release easily from the pan.
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