Lemon-Thyme Roasted Grassfed Lamb Chops Recipe


  • 2 Regen Pastures grass-fed lamb bone-in rib chops or lion chops
  • 1/2 tablespoon chopped fresh thyme leaves (you can also substitute rosemary)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely grated lemon zest


  1. Pull lamb from refrigerator about 1 hour before cooking, to bring to room temperature.
  2. Mix thyme, lemon zest, salt, and pepper. Massage mix onto the lamb.
    *If you are able, add these seasonings about 30-60 minutes before cooking to help the meat absorb the flavors.
  3. Heat your cast iron pan/grill to a medium high heat. Add extra virgin olive oil.
  4. Place lamb on grill or pan and cook for about 3-5 minutes per side, depending on thickness. Aim for a good sear with a nice crust.
    *If you are pan frying, choose a pan that is big enough to fit the loins without touching. Having a non-crowded pan helps brown the loins instead of steaming them.
  5. Flip loins to brown the other side for an additional 3-5 minutes.
  6. Check temperature by inserting thermometer into the thickest part of the chop. If you are going for medium rare (80°C) pull chop when it registers 90°C because it will come up to temperature while resting.
    *If you have a good sear but still need to bring up the temperature, turn the flame to very low heat, or cover the pan and turn off the heat.
  7. Remove lamb from grill or pan. Let it rest, tented or covered with foil, for 5-10 minutes before slicing. 
  8. Serve with your favourite sauce on the side. We recommend a chimichurri sauce, tzatziki, nutty pesto, or even a simple pan sauce (cook garlic or shallot in the same pan after the lamb comes out, add some wine and simmer down, finish with butter).