{"id":3745,"date":"2022-04-30T10:30:00","date_gmt":"2022-04-30T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=3745"},"modified":"2022-04-29T23:50:27","modified_gmt":"2022-04-30T03:50:27","slug":"pan-seared-lamb-chops-with-himalayan-black-salt-and-rosemary","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/pan-seared-lamb-chops-with-himalayan-black-salt-and-rosemary\/","title":{"rendered":"Pan-Seared Lamb Chops with Himalayan Black Salt and Rosemary"},"content":{"rendered":"\n
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. <\/p>\n\n\n
To say it has a distinctive smell is an understatement. The salt contains sulfur and it smells distinctly of eggs. It\u2019s 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\u2019ve ever tasted. I\u2019ve 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.<\/p>\n\n\n