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Lamb Chops with Rosemary Gravy Recipe

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4.1 from 9 reviews

Tender and flavorful lamb chops marinated with rosemary and garlic, seared to perfection and served with a rich rosemary-infused beef stock gravy. This recipe offers a deliciously herbaceous main dish perfect for any occasion, paired best with creamy mashed potatoes and peas.

Ingredients

For the Lamb Chops Marinade

  • 750g (1.5lb) lamb chops (loin chops, forequarter, cutlets)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, finely minced
  • 1 tbsp rosemary leaves, finely chopped
  • 1 tsp salt
  • 1 tsp pepper

For the Rosemary Gravy

  • 2 cups low sodium beef stock
  • 3 tbsp plain/all-purpose flour (use gluten-free flour if needed)
  • 1 tbsp rosemary leaves, finely chopped
  • 2 rosemary sprigs (optional)
  • Butter (optional, if olive oil from cooking insufficient)

Instructions

  1. Marinade: Combine the olive oil, minced garlic, chopped rosemary leaves, salt, and pepper in a bowl. Pour this marinade over the lamb chops, turning them to coat thoroughly. Allow to marinate for at least 1 hour, preferably 3 hours or overnight for maximum flavor infusion.
  2. Bring to Room Temperature: Remove the marinated lamb chops from the refrigerator 30 minutes before cooking to let them come to room temperature, ensuring even cooking.
  3. Heat Skillet: Preheat a large skillet over high heat without adding extra oil as the chops will already be coated.
  4. Prepare and Sear Lamb: Holding each chop, gently scrape off excess garlic to prevent burning and let excess marinade oil drip off. Place the chops in the hot skillet. Once all are in, reduce the heat to medium-high.
  5. Cook Lamb Chops: For medium rare, cook loin and forequarter chops for 4 minutes on each side until internal temperature reaches 62°C (145°F). For cutlets and thin leg steaks, cook 3 minutes on the first side and 2 minutes on the second side.
  6. Rest Lamb: Remove the lamb from the skillet and place on a platter. Loosely cover with foil and rest for 3 minutes to allow juices to redistribute.
  7. Make Gravy: Pour off all but about 3 tablespoons of the cooking oil from the skillet (if less, add butter). Return skillet to medium heat. Stir in the flour and cook for 30 seconds to form a roux.
  8. Add Stock and Herbs: Gradually pour in the beef stock while stirring constantly to dissolve the flour mixture, using a whisk to remove any lumps. Add the chopped rosemary and rosemary sprigs.
  9. Simmer Gravy: Let the gravy simmer gently for 2 to 3 minutes, stirring regularly until thickened to a smooth gravy consistency.
  10. Serve: Serve the rested lamb chops topped or accompanied by the rosemary gravy alongside creamy mashed potatoes and peas for a complete meal.

Notes

  • Note 1: Use fresh lamb chops for the best flavor and tenderness.
  • Note 2: Fresh rosemary is preferred for a more vibrant taste, but dried can be substituted if needed.
  • Note 3: For gluten-free gravy, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
  • Note 4: Adjust cooking times if a different doneness is preferred: rare (internal 52°C/125°F), medium (63°C/145°F), or well done (71°C/160°F).

Find it online: https://simpleplatter.com/lamb-chops-with-rosemary-gravy-recipe/