Low Iodine Mediterranean Lamb Chops with Oregano
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Learn more →Ingredients
4 servings
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each), patted dry
- 1 ½ tsp kosher salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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