Ginger Free Paleo Lemon-Oregano Lamb Chops
Lamb chops done right are one of those meals that feel genuinely special without demanding hours in the kitchen. These bone-in loin chops get a bright, herbaceous marinade built from fresh lemon juice, lemon zest, garlic, oregano, and rosemary ā bold Mediterranean flavors that let the quality of the meat shine through. The whole approach is naturally grain-free and paleo-friendly, relying entirely on whole, clean ingredients with zero fillers or hidden spice blends to worry about. Because the marinade is made from scratch, you know exactly what's going in ā no pre-mixed seasonings that might sneak in unwanted additions. A hot cast-iron skillet does the heavy lifting, building a deep, caramelized crust on each chop before a short rest locks in all those juices. The result is a rosy, tender center with crispy edges and a citrusy herb fragrance that makes the whole kitchen smell incredible. Serve with a squeeze of fresh lemon and a few sprigs of oregano, and this one is ready to impress.
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Learn more āIngredients
4 servings
For the marinade
- 8 bone-in lamb loin chops (about 1 inch thick, 3ā4 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
- Ā½ 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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