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Lamb Chops:

  • 1 Rack of Lamb- sliced into chops
  • 3 teaspoons (or more to taste) of Rosemary Celtic Sea Salt®
  • 2 teaspoons fresh cracked organic black pepper
  • 4 tablespoons olive oil


Mint Cilantro Chutney:



For the Lamb Chops

  1. Lay lamb chops onto a baking sheet (be sure the baking sheet has raised edges to catch the fat and oil).
  2. Drizzle olive oil onto the lamb and generously sprinkle the Rosemary Celtic Sea Salt ® and the black pepper. Do this on both sides of the lamb chops.
  3. Broil in the oven on high. Depending on the size and thickness of the chops broil one side for 10 minutes if they are large and 5 minutes if they are small.
  4. Once the timer goes off flip all the chops over to the other side and broil on high for another 8 minutes for the large ones and 3 minutes for the smaller ones.


For the Mint Cilantro Chutney

  1. Place one cup cilantro and one cup fresh mint leaves into a blender.
  2. Add the honey, olive oil, Celtic Sea Salt® and pepper and blend until smooth.
  3. Serve with the lamb as a dipping sauce.


Makes 4 servings

Recipe created by Carla Delangre.