Eosinophilic Esophagitis Friendly Rosemary 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)
- 3 tbsp garlic-infused oil, divided
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For the pan sauce
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tbsp fresh rosemary, finely chopped
- 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. - 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
- fresh rosemary sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of the garlic-infused oil, the 2 tablespoons chopped rosemary, lemon zest, Dijon mustard, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops. Let the chops rest at room temperature for 30 minutes.
- 2
Heat the remaining 1 tablespoon garlic-infused 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 brown crust forms on the underside.
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