Eosinophilic Esophagitis Friendly Mediterranean Herb Lamb Chops
Total time1 hr 35 min
Prep time15 min
Cook time20 min
4.5(27)
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tsp fine sea salt
For the marinade
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme leaves
- 1 tsp fresh oregano, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of the olive oil, the garlic, lemon juice, lemon zest, rosemary, thyme, oregano, turmeric, and ginger until combined.
- 2
Pat the lamb chops dry with paper towels and season both sides with the sea salt. Coat the chops evenly with the marinade, cover, and refrigerate for at least 1 hour.
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