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.
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.