Salt Seared Lamb Chops promise to be fork tender and juicy. All you need is a little olive oil, Herbs de Provence and a salt block!
Seared lamb chops on a salt block is my latest adventure in Himalayan salt block cooking.
There is something about the taste of salt that makes anything taste better.
Have you used a Salt Block?
We’ll if you haven’t, it’s time to try!
These Salt Seared Lamb Chops promise to be fork tender and juicy. Like my Salt Block Seared Shrimp, these cook up in no time at all with very limited ingredients.
They taste outstanding! That is my kind of recipe.
Roasted or grilled lamb is an acquired taste. If lamb isn’t your thing, filet mignon or pork loin chops would be a perfect substitute.
It’s fun to use a salt block and I think they make great gifts for the holidays for that special foodie in your life.
Be sure to take a peek at my last recipe post for Salt Block Seared Shrimp. Be sure to read Mark Bitterman’s Salt Block Cooking on what a Himalayan salt block is and how to use it in your cooking.
Salt Seared Lamb Chops
Ingredients
- 6 lamb loin chops
- Herbs de Provence
- Olive oil
Instructions
- Place your salt block on a cookie sheet or salt block holder and place into a cold oven. Preheat your oven to 150°F. Once preheated leave it in the oven for 15 minutes. Then increase the heat to 250°F and allow your salt block to heat up for another 15 minutes. Follow this pattern increasing your oven temperature by 100 degrees and allowing your salt block to heat up for 15 minutes before increasing the temperature. Once you reach 450°F, allow you block to continue heating at this temperature for another 15-30 minutes.
- Once the salt block is good and hot add your lamb chops on top. Drizzle each lamb chop with olive oil and season with Herbs de Provence. Decrease your oven temperature to about 400°F and return your cookie sheet to the oven. You can also transfer your cookie sheet to the grill at medium high heat. Allow the lamb chops to sear before flipping, about 6 minutes each side.
- The chops will cook for 12 to 14 minutes depending on how well done you like them. Allow them to rest for about five minutes before serving.
My mouth is watering already… These look and sound simple with loads of flavour!!
Thanks Kaitie…so good indeed!
I love grilling and using my pink salt block however haven’t used it for lamb. This is a great idea and also perfect for the holidays yum!
It is so good with lamb. You literally need nothing else but the block. So good.
I saw a salt block recently at the store and had no idea how I would use it – this recipe looks perfect!
Thanks Alisa.
These lamb chops sound so delicious! I now have a great desire to buy a salt block!
Marye…a salt block is just a fun new way to try out lots of great recipes. Check out Mark Bitterman’s Salt Block Cooking for tons of recipes.
I just recently cooked my first leg of lamb. I would hav loved to slice it and cook it on this salt slab! What a great item! MUST PURCHASE!
Salt blocks are so so fun. And lamb is just delicious cooked on top.