Whole 30 Rosemary Lamb Chops

Total time1 hr

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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 tip
Use 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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