Tree Nut Free Paleo Lemon-Oregano Lamb Chops
Bright with lemon, fragrant with fresh oregano and rosemary, and built around beautifully seared bone-in lamb loin chops, this is the kind of dish that feels restaurant-worthy but comes together entirely in your own kitchen. The marinade is a simple whisk of olive oil, lemon juice, zest, garlic, and fresh herbs — nothing processed, nothing hidden, just clean whole-food ingredients that happen to be completely free of tree nuts by nature. That matters more than you might think, since pre-made marinades and spice blends are notorious for sneaking in almond-based oils or walnut-derived flavorings you never asked for. Here, you control every single component from the start. The cast-iron sear is the real magic step — patting the chops dry before they hit the pan means you get that deep, caramelized crust instead of a sad steam situation, locking in all the herby, garlicky flavor from the marinade. A five-minute rest before serving keeps the interior rosy and juicy, whether you pull them at a pink medium or push toward medium-well. Finish with a squeeze of fresh lemon and a few oregano sprigs, and this plate looks as good 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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