Pan-Seared Paleo Greek Lemon Garlic Lamb Chops

Ingredients

For the Greek Herb Marinated Lamb Chops:

• 8 thick-cut 100% grass-fed lamb loin chops or rib chops (approx. 1-inch thick, 2 lbs total)
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh organic lemon juice and 1.5 tsp lemon zest (finely grated)
• 6 cloves garlic, smashed and finely minced
• 1.5 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp dried wild Greek oregano
• 1 tsp fresh thyme leaves
• 1.5 tsp coarse Celtic sea salt
• 0.75 tsp freshly ground black pepper

For the Searing & Herb Ghee Basting:

• 2 tbsp grass-fed clarified butter (ghee) or avocado oil
• 2 sprigs whole fresh rosemary and 2 sprigs fresh thyme
• 1 lemon, cut into wedges (for searing and serving)

For Serving:

• Pitted Kalamata olives & diced Persian cucumbers
• Dairy-free coconut tzatziki or roasted garlic cauliflower mash
• Fresh flat-leaf parsley & flaky Maldon sea salt

Step-by-Step Instructions

1. Marinate Lamb Chops (Flavor Infusion): In a glass baking dish, whisk olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, Greek oregano, thyme, coarse Celtic sea salt, and black pepper. Add lamb chops, turning to coat both sides thoroughly. Let marinate at room temperature for 20 minutes (or cover and refrigerate for up to 8 hours).
2. Pat Outer Surface (Crucial Crust Invariant): Remove lamb chops from marinade and gently wipe off excess surface garlic pieces with a paper towel so they don't burn during high-heat searing.
3. Heat Cast Iron to Smoking: Heat 2 tbsp grass-fed ghee in a heavy 12-inch cast-iron skillet over HIGH heat until smoking hot.
4. Hard Cast-Iron Sear: Place lamb chops in the hot skillet in a single layer (cook in 2 batches if needed so pan heat doesn't drop). Sear undisturbed for 3 to 4 minutes until a deep, dark caramelized mahogany crust forms on the bottom.
5. Flip & Baste with Herb Ghee (Chef Technique): Flip lamb chops. Add whole rosemary and thyme sprigs and lemon wedges to the sizzling pan fat. Tilt the skillet slightly and use a large spoon to continuously baste the foaming herb-infused ghee over the tops of the chops for 3 to 4 minutes until the internal temperature registers 135°F to 140°F (57°C - 60°C) for a juicy medium-rare. (Hold chops on their fatty edges with tongs for 60 seconds to render and crisp the fat cap).
6. Rest (Redistribute Juices): Transfer seared lamb chops to a warm cutting board. Tent loosely with foil and let rest for 5 minutes (temperature will rise to a perfect 145°F).
7. Plate & Serve: Arrange lamb chops on warm plates alongside roasted lemon wedges, Kalamata olives, and fresh cucumber salad. Spoon the fragrant pan drippings over the meat and sprinkle with flaky Maldon sea salt and fresh parsley. Serve immediately!

Nutritional Breakdown (Per Serving - 2 Chops)

Chef's Paleo Nutritional Science

Pasture-raised 100% grass-fed lamb is an elite source of bioavailable heme iron, carnosine, conjugated linoleic acid (CLA), and Vitamin B12. Wild Greek oregano and fresh rosemary supply potent rosmarinic acid and carvacrol polyphenols that reduce heterocyclic amine (HCA) formation during high-temperature pan searing.

Frequently Asked Questions