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Lemon and Oregano Lamb Chops

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time:  30 minutes
Servings: 4 servings


  • Freshly grated zest of 2 lemons
  • 1 tsp dried oregano
  • 1 1/4 tsp kosher salt, divided
  • Freshly ground pepper to taste
  • 8 Wholesome Farms Direct Source-Verified Lamb Loin Chops
  • 1/4 cup tahini
  • 1/4 cup nonfat plain greek yogurt
  • 1/4 cup diced seeded cucumber
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1-3 tbsp water
  • 2 tsp extra-virgin olive oil


  1. Preheat oven to 400°F.
  2. Mix lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl.
  3. Massage the mixture onto both sides of lamb chops.
  4. Refrigerate for 10 minutes to 1 hour.
  5. Meanwhile, mix tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl.
  6. Add water to thin the sauce and whisk to desired consistency.
  7. Heat oil in a ovenproof skillet over medium-high heat.
  8. Add the lamb chops.
  9. Cook about 2 minutes until browned on one side.
  10. Turn them over and transfer the pan to the oven.
  11. Roast 8 to 14 minutes until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare.
  12. Serve the chops with the tahini sauce.

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