4 lean lamb chops or cutlets

Salt and freshly milled black pepper

5ml/1tsp dried oregano

Grated zest of 1 lemon

For the Olive Mash:

450g/1lb potatoes, peeled and diced

60ml/2tbsp olive oil

1 tsp garlic oil

50g/2oz green or black olives, drained and finely chopped


For the olive mash; boil the potatoes until tender, drain and mash with the seasoning, olive oil and garlic infused oil.

Stir through the olives and parsley.

Meanwhile, place the lamb on a chopping board and season with salt and pepper. S

prinkle on both sides with the oregano and lemon zest.

Cook the chops under a preheated grill for 12-16 minutes, turning once.

Serve the chops with the mash and seasonal vegetables.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Grilled Lamb Chops with Olive Mash
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