Low Sodium Paleo Lemon-Oregano Lamb Chops

Total time57 min

Prep time15 min

Cook time12 min

Low Sodium Paleo Lemon-Oregano Lamb Chops

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Ingredients

4 servings

For the marinade

8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
3 cloves garlic, minced
2 tbsp fresh oregano leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground

For searing

1 tbsp extra-virgin olive oil, for searing

For serving

lemon wedges, for serving (optional)
fresh oregano sprigs, for serving (optional)

Instructions

1
In a small bowl, whisk together 3 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, salt, and pepper until combined.
2
Pat the lamb chops dry with paper towels and place them in a single layer in a shallow dish or zip-top bag. Pour the marinade over the chops, turning to coat all sides. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

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