Low Fiber Mediterranean Herb Lamb Chops

Total time1 hr 35 min

Prep time15 min

Cook time20 min

4.5

(27)

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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
Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tsp lemon zest
Ingredient note
Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
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
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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