Capsaicin Free Paleo Lemon-Oregano Lamb Chops
Lamb chops this fragrant and golden-crusted feel like something you'd order at a Mediterranean restaurant, yet they come together with a handful of fresh herbs and a hot cast-iron skillet. The marinade leans hard into bright lemon zest, garlic, and a generous hit of fresh oregano and rosemary — bold, aromatic flavors that prove you don't need any heat to make a dish exciting. Every ingredient here is naturally free of capsaicin, so there's no need to scrutinize spice blends or swap out anything; the recipe is clean from the start. Patting the chops dry before searing is the small step that makes a big difference, giving you that deep, caramelized crust that locks in all the herby, garlicky goodness underneath. A proper five-minute rest after cooking keeps the center rosy and the juices right where they belong. Serve with a squeeze of fresh lemon and a few extra oregano sprigs, and this plate looks as impressive as it tastes.
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Learn more →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
- 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
- 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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