Oral Allergy Syndrome Friendly Mediterranean Herb Lamb Chops

Total time1 hr 35 min

Prep time15 min

Cook time20 min

Oral Allergy Syndrome Friendly Mediterranean Herb Lamb Chops

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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