Lamb Chops make an elegant meal, and go with nearly everything from vegetables to nuts to fruit-based sauces and chutneys, as you’ll see in the paleo lamb chop recipes I’m sharing with you today. Purely delicious!
These chops look and sound amazing. Fruit can go really well with meat when done right, and man, is this done right! A bit of honey helps take the tart edge off the raspberries, while marsala and garlic add a lovely depth of flavor.
When the mustard sauce hits your taste buds you’ll see just how well it goes with the flavor of the lamb. Serve this up with a side of roasted tomatoes and you’ve got a gourmet Paleo meal that’s incredibly easy to make and even more fun to eat.
These lamb chops are smeared in a lovely coating of olive oil with garlic, sea salt, ground pepper, rosemary, thyme, fresh mint, and a hint of agave nectar, which you can replace with maple syrup or honey (I vote for maple—always maple).
What great timing! Speaking of maple, this recipe uses a rich and slightly sweet maple glaze with vanilla and ground black pepper to coat tender lamb chops served with mushrooms, and fresh chopped rosemary and sage. The goat cheese, of course, is optional.
Grilling is another fantastic way to get the most flavor our of your lamb chops. This recipe uses grilled chops with a minty chimichurri made from fresh mint, Italian flat-leaf parlsey, fresh basil, olive oil, white or balsamic vinegar, garlic, and red pepper flakes.
Pomegranate really does go so well with lamb. This recipe is for a complete meal with an elegant pomegranate and wine reduction for the lamb, along with garlic, shallots, butter, and honey. It's served with an arugula salad and a lovely spicy vinaigrette (leave out the pinch of sugar).
The delicate flavor of pistachios is the perfect coating for this lamb chops with chaat masala, cumin, paprika, and cayenne pepper. For the raita yogurt sauce with grated cucumber and fresh herbs, you can use coconut yogurt if you don’t eat diary.
I love full meal recipes, because you don’t have to go hunting around to try to figure out what will go best with your dishes. The recipe uses garlic, Merino lamb, pork fat, white wine, a mint pea puree and delicious pork-fat-cooked sweet potato fries with onion powder and paprika.
These yummy lamb chops are made easy on the grill with Ras el Hanout and a fresh charmoula made with mint, parsley, lemon zest, garlic, smoked paprika, and red pepper flakes. It’s a bit spicy, so you might want to start with a lower amount of red pepper flakes and taste it if you have trouble with spice.
Yum. These chops are marinated in a Greek-inspired mixture of ingredients to give it the perfect flavor and juiciness. Use olive oil, red wine vinegar, marjoram, rosemary, oregano, parsley, and sea salt to create these flavors yourself. Serve it with veggies.
The colors and flavors in this dish are magnificent, with whole grain Dijon mustad, fresh lemongrass, ginger, lemon juice, rosemary, dry white wine, leeks, and bright bok choy. This dish makes a full meal with protein and greens both deliciously seasoned.
This simple recipe relies on the perfection of fresh rosemary combined with the flavors of lamb (a truly winning combination). Add garlic to that mix and you have something truly amazing, and it bakes up easily in the oven after a quick sear on the stove.
This lamb chop recipe is another that takes advantage of the magic that happens when you use serve fruit with your lamb. The lamb itself is seasoned simply with rosemary and garlic but the strawberry truffle sauce is the real star of the show with fresh mint, minced red onion, lemon juice, garlic,, truffle oil, olive oil, and ground black pepper with sea salt.
The chops are tender and succulent on the inside, with a crispy and sticky caramelized outer layer. Balsamic glaze helps achieve this, along with delicious and mellow roasted garlic with olive oil, fresh rosemary, and bird’s eye chili peppers. Replace the brown sugar with coconut sugar.
Here’s another take on mint chimichurri lamb chops, this time with fresh tarragone, white wine vinegar, red pepper flakes, green onions, and plenty of fresh garlic. You’ll love the flavors of mint with lamb, and you won’t even miss the rosemary this time.
What a unique recipe! It combines lovely, earthy sunchokes as a root puree with grass-fed lamb chops, seasoned with fresh rosemary, red pepper flakes, extra virgin olive oil, and butter. The butter is the secret to this one, in my opinion—it’s that delicious flavor!
Okay, so they’re not real lollipops. But that’s okay. Because they’re amazing. This recipe uses lamb fried in a yogurt and arrowroot coating (use coconut yogurt if you don’t eat dairy, and maybe use less water if your yogurt isn’t thick).
These lamb chops are seasoned with Dijon mustard, rosemary, red wine, and cinnamon, for a unique combination of flavors with warmer spices as well as the ever-present rosemary. The herb crust ensures the flavors penetrate the meat, resulting in a delicious dinner.
This recipe is for elegant lamb chops with a bright, dairy-and-nut-free pesto sauce made from fresh mint, cilantro, rosemary, parsley, garlic, green chili, and olive oil. It’s a healthy recipe with tender, delicious, white wine cooked lamb chops cooked in rich broth.
These lamb chops are roasted with cherry tomatoes, crimini mushrooms, shllows, mustard, and fresh herbs. A good substitute for the high-heat oil suggestions would be coconut oil, as it’s a small enough amount in this recipe not to impart a coconut flavor to the dish.
Try a spicy lamb chop dish like this one, with coriander seeds, fennel seeds, Kashmiri chilies, garlic, lemon, and fresh ginger. Instead of rapeseed oil, you can use olive, avocado, or coconut. These chops are pretty spicy, so you could serve them with a cooling sauce.
These chops are rich with flavor and marinated in a mixture of red wine vinegar, allspice, oregano, lemon, and garlic. You’ll also season it with harissa olive oil and more lemon juice while cooking, so it retains its slightly spicy, bright flavor on the grill.
This recipe uses special tools, so make sure you read it thoroughly before getting started. It involves a special cooking technique that cooks meat thoroughly at a controlled temperature without losing juices and flavors. It also incudes butter, garlic, and fresh herbs.
It’s all about the sauces, sometimes. This lamb is seasoned with fresh herbs and garlic and slathered in a fresh chutney made with garlic, chopped mint, flat-leaf parsley, extra virgin olive oil, fresh squeezed lemon juice, sea salt, and ground black pepper.
This recipes features the unique flavor combination of mustard and mint, as well as garlic, honey, and white wine vinegar. This whole grain mustard and mint sauce is served over perfectly broiled lamb chops for a delicious and tender meal you'll want to enjoy slowly.
This dish has a middle eastern spin with a homemade pomegranate relish and a seasoning with sumac as the lead flavor. You can serve these lamb chops over cauliflower rice or just with roasted or sautéed vegetables—it's the star of the show and goes with anything.
The crunchy pistachio "sauce" on these chops is salty, savory, and perfect with mint leaves and olive oil. And since these are done on the grill, you're talking about putting food on the table in less than 10 minutes. It really couldn't be any easier!
This full meal is composed of crispy sweet potato noodles and lamb chops, seasoned with cumin and served with a good-quality pesto—make sure yours is paleo friendly (no dairy) or just make your own. Homemade pesto is so easy!
Here's one last delicious lamb recipe for the road. This one is for seared chops served with a lemon tahini sauce (use olive oil as the oil) with preserved lemon, garlic, and optional-but-perfect za'atar seasoning.
Using olive oil for the vegetable oil and dairy-free yogurt (maybe coconut) in the marinade, you can use this recipe to create spicy lamb chops with a crispy coating of herbs and spices like onion past, black pepper, cinnamon, cardamom, garam masala, and red chili powder.
These little cutlets are seasoned with garlic, rosemary, thyme, sea salt, and black pepper, and served with a tasty aioli made from a cashew base. This healthy aioli is flavored with more garlic, Dijon mustard, lemon juice, and olive oil. Make extra and go crazy with it!
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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