Low Sodium Mediterranean Lamb Chops with Oregano

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Low Sodium Mediterranean Lamb Chops with Oregano

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Ingredients

4 servings

8 lamb loin chops (about 1 inch thick, 3–4 oz each), patted dry
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp fresh oregano leaves, roughly chopped (plus extra sprigs for serving)
3 cloves garlic, minced
3 tbsp olive oil, divided
1 tbsp apple cider vinegar
½ cup chicken broth
1 tsp fresh thyme leaves
1 tbsp unsalted butter

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
In a small bowl, combine the minced garlic, 2 tbsp of the chopped oregano, 1 tbsp olive oil, and the kosher salt. Rub the mixture evenly over both sides of all 8 lamb chops. Let the chops rest at room temperature for 30 minutes.
2
Heat the remaining 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb chops in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes, until a deep golden-brown crust forms on the underside and the chops release easily from the pan.

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