Cinnamon Free Paleo Lemon-Oregano Lamb Chops
Bright, herby, and deeply savory, these lamb chops are the kind of weeknight showstopper that feels far more impressive than the effort involved. A bold marinade of fresh lemon juice, lemon zest, garlic, oregano, and rosemary does all the heavy lifting, infusing the meat with Mediterranean flavor before it ever hits the pan. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden spice blends that might sneak in unwanted seasonings — what you see is exactly what you get. The cast-iron sear locks in a gorgeous, caramelized crust while keeping the center rosy and tender, and a five-minute rest before serving makes sure all those juices stay right where they belong. Served with a squeeze of fresh lemon and a few sprigs of oregano, these chops are clean, vibrant, and completely satisfying. Whether you're cooking for a crowd or just treating yourself to something special, this is the kind of recipe that earns a permanent spot in your rotation.
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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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