Paleo Simple and Fast New Zealand Lamb Chops

I am so excited about this easy high protein and delicious paleo recipe. I have many people who write in, call me or just ask me for simple and easy ways to make lamp chops at home. They may not have a BBQ or hate the mess, and some people in studios apartments do not have ovens. This is for you! Also, this is for the many busy people out there that I want to help get good delicious food in their bodies as well as adhere to their paleo meals yet not spend a whole evening in the damn kitchen. Then there is clean up too! heck no. Food and cooking can be fun. Did I fail to mention the leftovers of these chops are to die for! Cold next day,take to work and your co-workers will be envious.

I served these little guys on top of my seriously simple and easy zucchini puree which I also use weekly as my soup. Again so easy to make!

Go ahead and try this homemade Paleo Dairy Free Pesto if you have the ingredients around. It is easy to make and keep leftover for weeks to come.



prep time:10 min
cook time:15 min
ready in:25 min
Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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  • 6 New Zealand lamb chops- around 1-1-1/2″ thick
  • 4 tablespoons Dijon mustard
  • 4 tablespoons pesto sauce
  • 2-4 tablespoons olive oil
  • 1 tablespoon butter
  • 2-3 tablespoons fresh dried rosemary- finely ground
  • Scallion salt if you have any
  • salt and pepper to taste
  • 2 red (chili) peppers optional
  • Note:You will need a fairly large skillet.
  • Dry your chops slightly.
  • On one side of your chops drizzle around 1 tablespoon of olive oil over the top.
  • Sprinkle loosely 1 tablespoon of rosemary on top of oil.
  • Slice your peppers in strips and set aside.
  • Heat up 1-2 tablespoon of olive oil and your 1 tablespoon of butter in a large skillet.
  • The chops should not be crowded. Leave room between them.
  • Turn down to medium.
  • Place the “plain” side down in the pre-heated skillet.
  • Let brown liberally ( not burn) around 4-5 minutes.
  • Turn each chop over, now cooking the seasoned side.
  • Let chops brown.
  • Add peppers and allow them to cook in the fats and juices in the skillet.
  • Turn heat down after around 4 minutes or until desires temperature or until done to your liking. I like mine medium (145°) and they will continue to cook a bit after removing from the heat 5°-10°. Those who prefer rare may like internal temp. at 140°.
  • Spread mustard on top of each chop and then some of the pesto.
  • Then turn over and allow the mustard and pesto too cook briefly.
  • Remove and flip over and serve with your pan juices and your peppers as a flavor addition as well as a garnish on top of your chop.
  • Grate a bit of fresh sea salt and fresh cracked paper on top of each or allow each guest to season their own.
  • Bon Appetite!Recipe by Tina Turbin Visit for more yummy paleo recipes!