Dried Porcini, Sea Salt and Lamb Chops

Dried Porcini, Sea Salt and Lamb Chops

Dean Fountain
  • 4 NZ Lamb chops (loin, rib, sirloin, or shoulder)
  • 2/3 cup porcini salt (Rhayne)
  • 1/4 cup of sugar
  • 1 tablespoon of black ground pepper
  • 1 tablespoon of dried rosemary
  • 1 & 1/2 teaspoons of crushed chilli flakes (optional)
  • 1/4 cup of balsamic vinegar
  • 1 tablespoon of extra virgin oil


1. In a mixing bowl, combine porcini sea salt seasoning, sugar, black pepper, rosemary, and chilli flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking to absorb flavours of the rub.

2. Preheat a heavy-bottomed skillet over medium heat; add extra virgin oil. Immediately place lamb in pan; cook on all sides until rub has browned.

3. Transfer to a baking sheet; finish cooking at 200°C to desired taste (rare/medium rare is best), turning only once.

This will serve 4 people
Prep time: 15 mins
Stand time: 60 mins
Cooking time: 15 - 20 mins depending on thickness of lamb.

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