Chestnut Free Paleo Lemon-Oregano Lamb Chops
Bright with citrus and fragrant with fresh herbs, these lamb chops are the kind of dinner that feels special without demanding hours in the kitchen. A simple marinade of olive oil, lemon juice, lemon zest, garlic, fresh oregano, and rosemary does all the heavy lifting, infusing the meat with bold Mediterranean flavor before it ever hits the pan. The key move is patting the chops dry before searing so they develop that deep, caramelized crust in a hot cast-iron skillet rather than steaming through. Resting the chops for five minutes after cooking keeps every bite juicy and lets the flavors settle beautifully. Every single ingredient here is naturally whole and unprocessed, which means no hidden fillers, no sneaky additives, and absolutely no tree nut derivatives to worry about — just clean, real food from start to finish. Serve with a squeeze of fresh lemon and a few sprigs of oregano for a plate that looks like it came straight out of a Greek taverna.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!