Seed Oil Free Paleo Lemon-Oregano Lamb Chops
Bright with lemon, fragrant with fresh oregano and rosemary, and seared to a deep mahogany crust in a cast-iron skillet — these lamb chops are the kind of weeknight dinner that feels genuinely special. The entire recipe runs on extra-virgin olive oil from start to finish, so there's no canola, no vegetable blend, and no industrial seed oil hiding anywhere in the process. That matters more than people realize, since even restaurant-quality lamb dishes are often finished in refined oils that have no business being near something this good. The marinade does the heavy lifting, letting garlic, citrus zest, and fresh herbs penetrate the meat before it ever hits the heat. Patting the chops dry before searing is the small but crucial step that guarantees a proper crust rather than a steamed, gray disappointment. A five-minute rest after cooking keeps every bite juicy and lets that rosy pink center stay exactly where you want it. Serve with lemon wedges and a few fresh oregano sprigs and this plate looks like it came out of a Mediterranean 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!