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Nutrition Facts
Serving Size 123 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 13 g 65%
Trans Fat 1.5 g
Cholesterol 105 mg 35%
Sodium 90 mg 4%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 32 g
Vitamin A 0% Iron 15%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salt Block Seared Lamb Chops with Rosemary and Lemon
Prep Time
1 h 30 m
Cook Time
15 minutes
Total Time
1 h 45 m
6  People


Recipe makes 6 Servings

1 Himalayan Salt Cooking Slab
1 1/2 Lb natural lamb rib chops - bone-in, frenched
1 Tsp cracked black pepper
1 Tbsp fresh rosemary, minced fine
1 medium lemon, zest only
1/4 cup(s) extra virgin olive oil
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Set salt slab on a sheet pan (to catch any cooking run-off) then place in oven.
Heat oven in stages to prevent salt slab from cracking: 15 minutes at 180ºF, followed by 15 minutes at 225ºF, and finally 15 minutes at 350ºF.
Meanwhile, place lamb and remaining ingredients in a bowl. Toss to coat. Set aside at least 30 minutes to allow flavors to meld (for best results refrigerate and marinate overnight).
Place individual lamb chops at top of salt slab and cook 4 to 5 minutes per side or until desired doneness.
Allow to rest 5 minutes before serving.
Garnish with chopped chives or fresh parsley if desired.
Chef's note: Follow salt slab package instructions for cleaning and storage.


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