Eosinophilic Esophagitis Friendly Mint Pesto Lamb Chops
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Learn more →Ingredients
4 servings
For the lamb
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the mint pesto
- 1 ½ cups fresh mint leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Make the mint pesto: combine the mint leaves, parsley, garlic, lemon juice, lemon zest, and salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped. With the machine running, drizzle in the olive oil and process until the pesto is coarsely smooth but still has some texture. Transfer to a small bowl and set aside.
- 2
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.
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