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.
Salt Seared Lamb Chops
- 6 lamb loin chops
- Herbs de Provence
- Olive oil
- 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.