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Thai Green Curry Lamb Loin Chops

Grass-fed Lamb Chops

There’s something amazing about the combination of spicy curry and the gaminess of the lamb meat. The flavors meld together so well and this dish tastes like what you would get at a restaurant. These grass-fed lamb loin chops are so tender and juicy and I love that it only takes 10 minutes in the oven. Enjoy with a side of veggies and rice or cauliflower rice!


Grass-fed Lamb Chops


Prep Time: 60 minutes
Cook Time: 15 minutes
Total Time: 1 hr 15 min

USWM Shopping List: Grass-fed Lamb Loin Chops


Grass-fed lamb chops



  • 2 tablespoons Thai green curry paste
  • 2 cloves garlic
  • 1-inch piece ginger root
  • ⅓ cup packed fresh basil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp fish sauce
  • Eight 1-inch thick lamb loin chops (about 2 lbs)
  • 1 tbsp coconut oil


grass-fed lamb chops



  1. Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
  2. Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
  3. Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
  4. Let marinate at room temperature for 30-60 minutes.
  5. Preheat the oven to 400 degrees F.
  6. Heat coconut oil in a large ovenproof skillet over medium high heat.
  7. Add the lamb and cook until browned, 2 minutes on each side.
  8. Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
  9. Take out of the oven and let the lamb rest for 5 minutes before serving.



Our thanks go out to Jean for this recipe. Jean is a nutritional therapist and food blogger. At her food blog, What Great Grandma Ate, you’ll find real, whole food recipes and health tips to make your life easier and toxin-free.

I love traditional cooking methods like fermenting, slow cooking (bone broth everyday!), soaking and sprouting, and growing my own herbs whenever I can. I can’t live without healthy fats like butter, lard, and tallow, and you can find me cooking with local, organic vegetables and pasture-raised, grass-fed meats. My dream is to own a small farm one day and eat farm fresh eggs everyday.