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Pan-Seared Lamb Chops with Himalayan Black Salt and Rosemary

Pan-Seared Lamb Chops with Himalayan Black Salt and Rosemary

Renée Robinson

It Only Takes a Few Minutes to Make Mouthwatering Lamb Chops.

This is hardly a recipe. But I stumbled across a combination awhile ago that I think is so good, I had to share it. A year or so ago, I first tasted black salt, kala namak, that is used extensively in Indian cooking. I was introduced to it in a recipe by the great Nik Sharma. It is kiln fired and is also known as Himalayan Black Salt, as it is mined from the regions surrounding the Himalayans. 

To say it has a distinctive smell is an understatement. The salt contains sulfur and it smells distinctly of eggs. It’s flavor is savory. When it is sprinkled on lamb, it combines with the inherent flavor of lamb to produce what I think is the best lamb I’ve ever tasted. I’ve used many different marinades, rubs, etc. on lamb and always fell back to the classic garlic, rosemary, and lemon as it was my favorite. Until now.

Prepping Lamb Cops
Right Before Going into the Skillet

Right before searing my chops in a little neutral oil in a hot cast iron skillet, I sprinkle them generously with black salt and freshly ground pepper. After searing them on one side, I flip them and add some butter to the skillet, along with so few fresh rosemary sprigs. I finish cooking them while spooning over the rosemary flavored butter. And while there would be nothing wrong with adding some garlic to the butter and squeezing some lemon juice over the finished chops, I’ve found I prefer them with just the black salt, pepper, and rosemary butter. 

As far as how long to cook them, it all depends on what kind of lamb chops you’re using. Thinner chops with only take about 3 minutes per side for medium rare. The chops I used for this recipe are between an inch and a half thick and two inches thick and took about 5 to 6 minutes per side. I also like to stand them on their sides to briefly cook the fat cap. This should only take about 30 seconds. 

What you end up with is one of the most full flavored lamb chops you’ll ever taste. The black salt works some kind of magic with the lamb. It makes lamb taste even more like itself. Sounds silly, I know. But that’s the only way I can think to explain it. Mouthwateringly delicious lamb chops can be yours in a matter of minutes with the addition of this single ingredient. 

Pan-Seared Lamb Chops with Himalayan Black Salt and Rosemary

Recipe by Renée Robinson



Lamb Chops Cooked in a Skillet are Seasoned with Black Himalayan Salt and Rosemary.

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  • 5 lamb rib chops, 1 1/2 - 2 inches thick

  • Himalayan black salt

  • black pepper, coarsely ground

  • 2 tablespoons neutral vegetable oil

  • 2 tablespoons salted butter

  • 3 sprigs fresh rosemary, and additional sprigs for garnish


  • Heat a 12 inch cast iron skillet over medium high heat. Add the vegetable oil. Sprinkle the chops generously with the black salt and coarsely ground pepper.
  • Add the seasoned chops to the skillet and let cook for 5 minutes. Turn the chops and after a minute or so, add the butter and rosemary sprigs to the skillet. Continue to cook another 5 minutes, while spooning the melted butter over the top of the chops.
  • Turn the chops on their sides and brown the edges for about 30 seconds.
  • Remove from the skillet, pour over the pan juices and garnish with fresh rosemary sprigs. Enjoy!

2 Responses

  1. Renee, I’ve got to be honest with you. Initially, I was hesitant to use this Himalayan black salt for fear that it would impart an off-putting taste to my lamb chops. This feeling was due to my fear of the unknown — Plus, I spent a lot of money on these chops! 🙂

    But I reminded myself that this is a Renee Robinson recipe and that you’ve never steered me wrong with previous recommendations. As soon as I took my first bite of lamb, my fears were alleviated! This “magical salt,” along with some freshly ground black pepper, butter, and a few rosemary sprigs, imparted an indescribably delicious flavor that elevated the taste and my enjoyment of these chops. I’ve tried (to no avail) to come up with adjectives to describe the taste. All I can say is that these were some of the best-tasting lamb chops I’ve ever eaten.

    Thanks for sharing!

    1. This is really wonderful, Sherman. I love nothing better than introducing someone to a new flavor element and you’ve fully experienced and understood my fascination and enjoyment of Himalayan Black Salt. I couldn’t be happier!!

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