Wheat Free Paleo Lemon-Oregano Lamb Chops
Bright with citrus and fragrant with fresh herbs, these lamb loin chops are the kind of dinner that feels restaurant-worthy without requiring much effort at all. The marinade — built from lemon juice, zest, garlic, fresh oregano, and rosemary whisked into good olive oil — does the heavy lifting, infusing the meat with bold Mediterranean flavor before it ever hits the pan. Every single ingredient here is naturally grain-free, so there's no swapping, substituting, or label-reading required; it's just clean, whole food from start to finish. The real magic happens in a hot cast-iron skillet, where patting the chops dry before searing locks in a deep, caramelized crust that makes each bite genuinely satisfying. Resting the chops for five minutes before serving keeps the interior juicy and rosy, whether you pull them at medium or take them a touch further. A squeeze of fresh lemon at the table ties everything together and brightens the richness of the lamb beautifully. This is the kind of recipe that earns a permanent spot in your weeknight rotation.
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!