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Recipe adapted from HomeandPlate.com


  • 6 lamb loin chops
  • Herbs de Provence
  • Olive oil


  1. Preheat your EGG for direct cooking at 450°F. Place your salt block directly onto the grate and let the salt block warm up for about 15-20 minutes.
  2. Once the salt block is good and hot drizzle a cooking oil with a high smoke-point onto the salt block add your lamb chops on top.
  3. Always keep the salt block well oiled during cooking. The less oil used the more salt flavor will be imparted on your lamb chops.
  4. Drizzle each lamb chop with olive oil and season with Herbs de Provence.
  5. Allow the lamb chops to sear before flipping, about 6 minutes each side.
  6. The chops will cook for 12 to 14 minutes depending on how well done you like them.
  7. Allow them to rest for about five minutes before serving.

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