Paleo Rosemary Lamb Chops Recipe

  • Author: Louise Hendon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 3 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American


Garlic and rosemary pair beautifully with this simple lamb chop.


  • 4 Tablespoons (60 ml) of ghee, softened to room temperature
  • 3 teaspoons (3 g) of fresh rosemary, leaves picked and finely chopped
  • 2 garlic cloves (6 g), peeled and minced
  • salt and freshly ground black pepper
  • 6 large lamb chops (510 g)


  1. Add the rosemary, garlic, and salt to the softened ghee in a little bowl. Mix well.
  2. Tip the mixture out onto a sheet of plastic wrap and shape into a cylinder, rolling up the ends to secure. Place in the fridge to set firm again.
  3. Lightly season the lamb on both sides with salt and pepper. Bake in a preheated oven (430°F / 220°C) for 20-25 minutes or grill until the fat crisps up.
  4. To serve, remove the plastic wrap from the ghee and slice into small discs. Serve a disc of flavored ghee on top of each chop, then place in the oven for one minute to melt the ghee.


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 2 chops
  • Calories: 654
  • Sugar: 0 g
  • Fat: 60 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 28 g