These Grilled Lamb Chops with Herb Rub are a quick, flavorful, and healthy option that’s perfect for busy weeknights or paleo-friendly meal planning. Infused with fresh rosemary, thyme, and garlic, each bite bursts with savory, herbaceous flavor. Ready in under 30 minutes, this dish makes clean eating both effortless and delicious. Ideal for health-conscious eaters who want gourmet taste without spending hours in the kitchen, these lamb chops are sure to impress.
Ingredients
- 4 bone-in lamb rib chops (about 1-inch thick)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Pat the lamb chops dry with paper towels to ensure a good sear. Set aside.
- In a small bowl, combine the olive oil, chopped rosemary, thyme leaves, minced garlic, sea salt, black pepper, and red pepper flakes (if using). Stir well to form a paste-like herb rub.
- Rub the herb mixture evenly over both sides of each lamb chop. Gently press to help the rub adhere. Cover and let marinate at room temperature for 20–30 minutes. If marinating longer, place in the refrigerator for up to 4 hours, then bring to room temperature before grilling.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates if necessary to prevent sticking.
- Place the lamb chops on the hot grill. Cook for about 3–4 minutes on the first side without moving them to allow a nice sear to develop.
- Flip the lamb chops and cook for another 3–4 minutes on the other side. For medium-rare, the internal temperature should read 130–135°F (54–57°C).
- Remove the lamb chops from the grill and let them rest on a plate, loosely covered with foil, for 5 minutes. Resting allows the juices to redistribute.
- Serve warm with your favorite paleo-friendly sides such as roasted vegetables or a fresh green salad.
Nutritional Information
Calories: 450
Protein (g): 38
Fat (g): 32
Carbohydrates (g): 2
Fiber (g): 0
Sugar (g): 0
Sodium (mg): 750
Storage Instructions
Leftover grilled lamb chops should be cooled to room temperature and stored in an airtight container in the refrigerator. They will keep well for up to 3 to 4 days. For longer storage, wrap the chops tightly in plastic wrap or foil and place in a freezer-safe container or bag; they can be frozen for up to 2 months. To maintain optimal texture, avoid repeated freezing and thawing.
Reheating Instructions
For best results, reheat lamb chops in the oven. Preheat your oven to 300°F (150°C), place the chops in a baking dish with a splash of broth or water, and cover with foil to prevent drying out. Heat for 10–15 minutes or until warmed through. Alternatively, warm in a skillet over low heat, covered, for about 5–7 minutes, flipping once. Avoid microwaving, as it can make the meat rubbery.
Modifications & Ingredient Swaps
To enhance both the flavor and nutritional profile of this dish while keeping it paleo-friendly, you can add finely chopped fresh parsley or mint to the herb rub for extra antioxidants and fresh flavor. Adding lemon zest can provide a bright citrus note along with a boost of vitamin C. To increase fiber and micronutrients, serve the lamb chops with a side of sautéed leafy greens like kale or spinach, or add a cauliflower mash seasoned with garlic and olive oil. For added protein and healthy fats, consider topping the chops with a spoonful of walnut or almond pesto in place of the olive oil — these nuts also add magnesium, vitamin E, and omega-3s.
