These Crohn’s-Appropriate Greek Lamb Chops bring the bold flavors of the Mediterranean to your table in a way that’s both nourishing and gentle on digestion. Marinated overnight in olive oil, lemon juice, garlic, and fresh herbs, the lamb becomes tender, juicy, and full of flavor. Quick to grill and easy to serve, this dish makes an elegant dinner that’s also Paleo- and gut-friendly.

Serves: 4
Prep time: 20 minutes (plus overnight marinade)
Cook time: 5–10 minutes

Ingredients

  • 2 racks of lamb chops, trimmed of fat (can be cut into individual chops)
  • ½ cup olive oil
  • Juice of 2 lemons
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Pat lamb chops dry with paper towels.
  2. In a small bowl, mix together olive oil, lemon juice, garlic, shallot, rosemary, thyme, oregano, paprika, salt, and pepper.
  3. Place lamb chops in a zip-top bag and pour in marinade. Remove air, seal, and massage marinade into the meat.
  4. Refrigerate overnight, flipping bag occasionally for even coating.
  5. Remove from refrigerator 30 minutes before cooking to bring meat to room temperature.
  6. Preheat grill to medium-high heat.
  7. Grill lamb chops for 3–4 minutes per side for thinner cuts or 6–8 minutes per side for thicker chops. Cook to desired doneness.
  8. Serve hot with your choice of Paleo-friendly sides.

Notes

Note: Lamb is naturally rich in protein, iron, and zinc. Marinating with fresh herbs, olive oil, and lemon juice makes these chops flavorful while staying gentle on digestion.