Low Fiber 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
Ingredient noteLow 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 the mint pesto
- 1 ½ cups fresh mint leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packedIngredient note
Low Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 2 cloves garlic, roughly chopped
- 1 tbsp fresh lemon juice
Ingredient noteLow 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.
- ½ tsp lemon zest
Ingredient noteLow 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.
- 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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