Argentinian · beginner
Patagonian Pan-Seared Lamb Chops With Herb Salmora
Tender lamb chops seared to a deep crust and basted with salmora, a traditional Argentinian garlic and herb warm brine.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk warm water, coarse sea salt, garlic, parsley, oregano, and red pepper flakes in a small heatproof bowl until salt dissolves to form salmora.
- 02
Pat lamb chops dry with paper towels and season lightly with black pepper on both sides.
- 03
Heat olive oil in a heavy cast-iron skillet over high heat until shimmering hot.
- 04
Place lamb chops in the skillet and sear undisturbed for 3 minutes to develop a deep brown crust.
- 05
Flip chops, reduce heat to medium, and spoon 1 tablespoon of warm salmora over each chop while cooking for 3 more minutes.
- 06
Transfer chops to a serving platter, spoon remaining salmora over the top, and rest for 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Salmora Basting
Basting pan-seared meats with a seasoned warm brine during cooking to infuse herbs and lock in moisture without drying out the crust.
Notes from the kitchen
- Do not skip resting the lamb chops so juices redistribute evenly.
- Use fresh herbs for the salmora to achieve authentic bright flavors.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.