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Lamb Loin Chops With Zucchini Recipe

lamb loin chops

This Lamb Loin Chops with Zucchini recipe is ideal for early summer meals. Why, you ask? Zucchini is widely available at farmer’s markets or from your own garden. Zucchini is a wonderful squash that can be prepared in a variety of ways…zoodles for a grain-free pasta, pan fried zucchini in grass-fed butter or ghee, and as a main salad ingredient or complement.

Grass-fed lamb loin chops can offer a delicious alternative to beef steaks. Grass-fed lamb has so much flavor, it doesn’t require a lot of additional seasoning. Marla Sarris shares this simply amazing recipe that’s perfect for any occasion.

Recipe Author: Marla Sarris

USWM Shopping List: Lamb Loin Chops


lamb loin chops

PHOTO CREDIT: Marla Sarris



  • 4 (1.5lbs) bone in grass-fed lamb loin chops
  • coarse ground sea salt, to taste
  • 2 zucchini, sliced
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • dried thyme


Instructions For Lamb Loin Chops with Zucchini

  1. Heat a 10.5 inch cast-iron grill pan over medium heat until it just starts to smoke.
  2. Season lamb chops with sea salt and add to the pan seasoned side down. Cook for 4 minutes, flip and season the side facing you. Cook for 5 more minutes and cover with a lid to cook interior to desired doneness (1-6 more minutes). Remove chops from heat, transfer to a plate and let rest 1-2 minutes.
  3. In an 8 or 9-inch skillet over medium heat, add zucchini, onion, garlic and season with dried thyme. Stir continuously until zucchini is fully cooked (7-10 minutes).
  4. Serve lamb chops alongside sautéed zucchini.
  5. Enjoy! 🙂


Marla SarrisMeet The Chef

Our thanks to Marla Sarris who is the creator of this and many other amazing recipes. Marla is the co-author of the cookbook, Pigskin Paleo and executive producer of the film, Minimalism: A Documentary About the Important Things. She’s also authoring a new cookbook, Paleo MX: Authentic Mexican Recipes, which we’re anticipating. You can learn more about Marla here.