Pecan Free Paleo Lemon-Oregano Lamb Chops
Bright with citrus and fragrant with fresh herbs, these lamb chops are the kind of weeknight dinner that feels like a special occasion. 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 cast-iron sear locks in those juices and builds a gorgeous, deeply browned crust that makes every bite satisfying. Because the entire recipe is built around whole, unprocessed ingredients — quality lamb, fresh herbs, and good olive oil — there are no hidden additives or nut-based fillers to worry about, making it a naturally clean choice. Resting the chops for five minutes before serving is a small step that makes a big difference, keeping the interior juicy and rosy. Finish with a squeeze of fresh lemon and a few sprigs of oregano for a plate that 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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