Paraben Free Paleo Lemon-Oregano Lamb Chops
Bright with citrus and fragrant with garden herbs, these lamb chops are the kind of dinner that feels special without requiring a culinary degree. The marinade is built entirely from whole, recognizable ingredients — olive oil, fresh lemon, garlic, oregano, and rosemary — so there's nothing synthetic hiding in the mix, which is exactly what you want when you're being careful about what goes into your food. Parabens and other preservatives tend to sneak into pre-made sauces and spice blends, but when you're working from scratch with fresh herbs and a squeeze of real lemon, that concern disappears entirely. The cast-iron sear is where the magic happens: patting the chops dry before they hit the pan builds that deep, caramelized crust that makes lamb so irresistible. A five-minute rest after cooking keeps the juices locked in, so every bite is tender and rosy at the center. Serve with a few extra lemon wedges and a sprig of oregano and this plate looks like something straight off a Mediterranean restaurant menu.
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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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