Seared Lamb Chops with Rosemary Salt

1. Preheat the oven to 400 degrees.
2. Heat a large, oven-safe cast iron or stainless steel skillet over medium-high heat and melt the bacon fat in the pan.
3. Season the lamb chops with the rosemary salt blend generously on both sides. Add ground black pepper to taste.
4. Sear each side of the chops for 2 minutes, then place the entire pan into the hot oven for 2 minutes.

Optional: Serve with kalamata olives and macadamia nut pesto.

For the Rosemary Salt Blend:
1/2 c ground, dried rosemary (preferably made from drying fresh rosemary)
1/4 c coarse sea salt

Combine all spices in a food processor. Store in a jar or resealable bag for use in recipes.

prep time:
cook time:4 min
ready in:
21 Day Sugar Detox
Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.
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  • 1 Tbsp. bacon fat or coconut oil
  • 8 lamb rib chops
  • 2 tsp. Rosemary Salt Blend (see below)
  • ground black pepper to taste