Low FODMAP Rosemary Lamb Chops
Herb-crusted lamb chops with a glossy pan sauce feel like a restaurant-worthy dinner, and this version delivers exactly that kind of elegance without any of the gut-unfriendly ingredients that usually sneak into a dish like this. The key move here is garlic-infused oil, which brings all the savory depth of garlic without the fructans that make traditional garlic a problem — just be sure to use the oil only, with no garlic solids. Fresh rosemary, lemon zest, and a touch of Dijon mustard go into the rub, so every bite of that seared crust is fragrant and bright before you even get to the sauce. After the chops come out of the pan, a quick deglaze with white wine and chicken broth picks up all those caramelized bits, reducing down into something rich and spoonable that gets finished with butter and fresh lemon juice. The whole process is straightforward — a 30-minute rest, two quick sears, and a few minutes of sauce-building — and the result feeds four people something that genuinely feels special. It's the kind of weeknight-to-dinner-party recipe that proves eating with digestive sensitivities doesn't mean settling for bland or boring.
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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
- 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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