Broiled Lamb Blade Chops with Preserved Lemon, Garlic & Oregano Recipe

I stopped by my butcher last week, to pick up my meat haul for the week. He was having a one day lamb sale.  Apparently, he had purchase more lamb than was needed for Easter.  His miscalculation was my treasure chest.  I purchased 5 pounds of fresh ground lamb, 4 packs of lamb blade chops, and 3 packs of lamb ribs. I hit the mother lode!

broiled lamb blade chops with preserved lemon garlic and oregano from paleo cajun lady
Broiled Lamb Blade Chops with Preserved Lemon, Garlic & Oregano

When cooking lamb, I like to keep it simple.  I don’t want to use too many ingredients that can take away the flavor of the lamb.  I prefer to simply enhance the flavor.  Also, I like to use olive oil….refined olive oil.  Because of the smoke point levels, you should not use extra virgin olive oil, which can oxidize at higher temperatures.  Instead, use refined olive oil, which has a smoke point of 450˚. I usually prefer my lamb rare to medium rare.  If you’re like me, choose the lowest cooking time.  If, however, your prefer your lamb well done, choose the highest cooking time. Enjoy!

Broiled Lamb Blade Chops with Preserved Lemon, Garlic & Oregano

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 blade chop

Broiled Lamb Blade Chops with Preserved Lemon, Garlic & Oregano



  1. Set oven broiler on high.
  2. Rub lamb chops with oil and place on baking sheet, lined with parchment paper.
  3. Chop 2 of the preserved lemon slices.
  4. In a small bowl, mix together chopped lemon slices and garlic.
  5. Smear mixture over each lamb chop.
  6. Place a preserved lemon slice onto each lamb chop.
  7. Sprinkle oregano onto each chop.
  8. Add salt, to taste.
  9. Place baking sheet on top rack in oven.
  10. Broil for 20 to 30 minutes, or until brown and cooked to desired doneness. For medium rare, 20 minutes should be sufficient.

broiled lamb blade chops smothered cabbage and baked sweet potato dinner
Broiled Lamb Blade Chops, Smothered Cabbage and Baked Sweet Potato Dinner

I hope you enjoy my Broiled Lamb Blade Chop with Preserved Lemon, Garlic & Oregano recipe. Don’t forget, if you’re in the Chicagoland area, to enter my giveaway for free tickets to the Gluten Free & Allergen Friendly Expo here.  I will be picking 5 winners on Saturday.  I hope you’ll join me!

Right now, I’m preparing to travel to Austin, TX for Paleo f(x).  I will be blogging about my rising anxiety as my trip gets closer.  I’ll also be writing a post about traveling on the AIP.  Are any of you going to Paleo f(x)?  I’d love to see you there!

As always, I wish you good health……and, good food!

**This post contains affiliate links.  If you make a purchase through on of these links, I may receive compensation. Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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