Lamb chops on the salt plank
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, salt plank, grill gloves, meat thermometer
Ingredients
• 4–6 lamb chops
• Herbs of Provence
• black pepper, freshly ground
• Olive oil
• 1–2 salt planks (number depending on size)
Matching accessories are available in our shop!
preparation
➊ Heat the salt plank(s) in the grill in batches until they reach approximately 230°C. 1st batch: 15 minutes at low heat (about 65°C), 2nd batch: 15 minutes at medium heat (about 150–180°C), 3rd batch: 15 minutes at high heat (about 220–260°C).
➋ Lightly brush the chops with olive oil, season with black pepper and Provençal herbs and let stand at room temperature until the salt plank(s) is/are hot.
➌ When the temperature reaches approximately 230°C, place the lamb chops on the grill and cook for 4 minutes per side. To save space, grill in batches.
➍ Remove the salt plank(s) from the grill using heat-resistant grill gloves and let the chops rest on the plank for 5 minutes before serving.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 01/2025
