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