Lamb Chops with Rosemary Gravy

Introduction

Lamb chops with rosemary gravy are a classic dish that brings warmth and flavor to your table. The tender meat and rich, herby gravy create a satisfying meal that is perfect for any occasion. This recipe highlights the natural flavor of lamb, enhanced by the aromatic rosemary, garlic, and a savory gravy. Whether it’s a cozy family dinner or a special gathering with friends, this dish is sure to impress.

Why Make This Recipe

Making lamb chops with rosemary gravy is an excellent choice for several reasons. Firstly, lamb is a flavorful meat that is often reserved for special occasions, making it a treat. Secondly, the recipe is easy to follow and doesn’t require complicated techniques. The combination of the simple marinade and the homemade gravy elevates the dish without much effort. Plus, it pairs wonderfully with sides like mashed potatoes or steamed vegetables, creating a complete meal that is both comforting and elegant.

How to Make Lamb Chops with Rosemary Gravy

Creating this delicious dish is straightforward. You start by marinating the lamb chops to infuse them with flavor. Next, you cook the chops to your desired doneness and prepare a rich gravy using the drippings from the skillet. Finally, serve everything together for a delightful meal.

Ingredients

750g/1.5lb lamb chops (loin chops, forequarter, cutlets) (Note 1)
1/4 cup extra virgin olive oil
3 garlic cloves, finely minced
1 tbsp rosemary leaves, finely chopped (Note 2)
1 tsp each of salt and pepper
2 cups low sodium beef stock
3 tbsp plain/all-purpose flour (Note 3 for GF)
1 tbsp rosemary leaves, finely chopped (Note 2)
2 rosemary sprigs (optional)

Directions

Marinade: Mix the marinade ingredients together, then pour over the lamb chops. Turn to coat and let them marinate for at least 1 hour, preferably 3 hours or overnight.
Cooking: Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature. Heat a large skillet over high heat (no oil needed). Scrape off excess garlic from the marinated lamb to prevent burning, then place them in the skillet. Once all chops are cooked, reduce the heat to medium-high.
Cook times for medium rare (internal temp 62°C/145°F):
- Loin chops & forequarter chops for 4 minutes on each side, or until the internal temperature is 62°C/145°F.
- Cutlets & thin leg steaks for 3 minutes on the first side and 2 minutes on the second side.
- After cooking, remove the lamb from the skillet and let it rest on a platter, loosely covered with foil, for 3 minutes while preparing the gravy.
Gravy: Pour off all but about 3 tbsp of oil (if low, add butter) and return the skillet to medium heat. Add the flour and stir for 30 seconds. Then, pour in the beef stock while stirring constantly. Add the chopped rosemary and sprigs, and simmer while stirring regularly for 2-3 minutes until the gravy thickens.
Serving: Serve the lamb chops with the gravy poured over creamy mashed potatoes and a side of peas.

How to Serve Lamb Chops with Rosemary Gravy

Serve the lamb chops on a large plate, drizzling the rich rosemary gravy on top. Pair this dish with creamy mashed potatoes and steamed vegetables or a light salad for a balanced meal.

How to Store Lamb Chops with Rosemary Gravy

If you have leftovers, allow them to cool and store them in an airtight container in the refrigerator. They should be eaten within 3 days. Reheat gently in the microwave or on the stove with a splash of beef stock to keep them moist.

Tips to Make Lamb Chops with Rosemary Gravy

Marinating overnight enhances the flavor of the lamb even more.
Use a meat thermometer to check for doneness, ensuring perfect cooking every time.
For extra richness, consider adding a splash of wine to the gravy while it simmers.

Variation

You can switch up the herbs in the marinade. Try thyme or oregano for a different flavor profile. Additionally, you may use other cuts of lamb for a unique twist.

FAQs

Can I use frozen lamb chops?
Yes, but make sure to thaw them properly in the refrigerator before marinating and cooking.
How can I tell if my lamb is cooked?
Use a meat thermometer; the internal temperature should reach 62°C/145°F for medium rare.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy ahead of time and store it in the fridge. Reheat it gently before serving with the lamb.

Enjoy this flavorful dish as a centerpiece at your next meal!

Lamb Chops with Rosemary Gravy

Tender lamb chops marinated and cooked to perfection, served with a rich, herby rosemary gravy, perfect for any occasion.

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Prep Time 3

Cook Time 15

Total Time 3 15

Course Dinner, Main Course

Cuisine American, Mediterranean

Servings 4 servings

Calories 500 kcal

Ingredients

For the marinade

750 g 750g lamb chops (loin chops, forequarter, cutlets) Note 1
0.25 cup 1/4 cup extra virgin olive oil
3 cloves 3 garlic cloves, finely minced
1 tbsp 1 tbsp rosemary leaves, finely chopped Note 2
1 tsp 1 tsp salt
1 tsp 1 tsp pepper

For the gravy

2 cups 2 cups low sodium beef stock
3 tbsp 3 tbsp plain/all-purpose flour Note 3 for GF
1 tbsp 1 tbsp rosemary leaves, finely chopped Note 2
2 sprigs 2 rosemary sprigs optional

Instructions

Marinade

Mix the marinade ingredients together, then pour over the lamb chops. Turn to coat and let them marinate for at least 1 hour, preferably 3 hours or overnight.

Cooking

Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature.
Heat a large skillet over high heat (no oil needed). Scrape off excess garlic from the marinated lamb to prevent burning, then place them in the skillet.
Cook loin chops & forequarter chops for 4 minutes on each side, or until the internal temperature is 62°C/145°F. For cutlets & thin leg steaks, cook for 3 minutes on the first side and 2 minutes on the second side.
After cooking, remove the lamb from the skillet and let it rest on a platter, loosely covered with foil, for 3 minutes while preparing the gravy.

Gravy

Pour off all but about 3 tbsp of oil (if low, add butter) and return the skillet to medium heat.
Add the flour and stir for 30 seconds.
Pour in the beef stock while stirring constantly. Add the chopped rosemary and sprigs, and simmer while stirring regularly for 2-3 minutes until the gravy thickens.

Serving

Serve the lamb chops with the gravy poured over creamy mashed potatoes and a side of peas.

Notes

Marinating overnight enhances the flavor of the lamb even more. Use a meat thermometer to check for doneness, ensuring perfect cooking every time. For extra richness, consider adding a splash of wine to the gravy while it simmers.

Keyword comfort food, Dinner Recipe, Easy Recipe, Lamb Chops, Rosemary Gravy