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Mint and Lemon Grilled Lamb Chop (Paleo, AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 3 hours 25 mins
  • Yield: 2-4 1x


This mint and lemon marinated lamb chop is quickly grilled to make an easy and AIP friendly dinner.


  • 4 T-bone loin lamb chops, about 2 inches thick (12 pounds total)
  • salt
  • 2 small garlic cloves, peeled
  • 1/4 cup chopped fresh mint
  • zest and juice of 1 lemon
  • 2 tablespoons olive oil


  1. Generously salt the lamb chops and set aside.
  2. Use a food processor to puree the garlic and mint. Add the lemon zest and juice and pulse to combine. Scrape down sides.
  3. With motor running pour olive oil in slowly until a thick paste is formed.
  4. Rub the mixture on all sides of the lamb chops and place in a dish and cover. Allow to marinate in refrigerator for 2-16 hours, turning chops at least once.
  5. Remove chops from refrigerator an hour before cooking.
  6. Heat grill to medium high heat.
  7. Shake excess paste off chops and grill for 5-10 minutes on each side, or until the internal temperature reaches 125 to 130, for medium-rare. Allow to rest for 5-10 minutes before serving.
  • Prep Time: 3 hours
  • Cook Time: 25 mins
  • Category: Entree
  • Cuisine: Moroccan