Rosemary Lamb Chops with Homemade Gravy
Tender lamb chops seasoned and grilled to perfection, served with a savory homemade gravy, perfect for family gatherings or special occasions.
Ingredients
For the marinade
- 750 g 750g lamb chops (loin chops, forequarter, cutlets)
- 1/4 cup 1/4 cup extra virgin olive oil
- 3 cloves 3 garlic cloves, finely minced
- 1 tbsp 1 tbsp rosemary leaves, finely chopped
- 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
- 1 tbsp 1 tbsp rosemary leaves, finely chopped (for gravy)
- 2 sprigs 2 rosemary sprigs (optional, for garnish) For garnish
Instructions
Marinade
- In a bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. Pour this marinade over the lamb chops, ensuring each piece is well coated. Let them marinate for at least one hour, or up to three hours or overnight for enhanced flavor.
Cooking
- About 30 minutes before cooking, take the lamb out of the fridge to bring it to room temperature.
- Preheat a large skillet over high heat, without oil. Carefully scrape off any excess garlic from the marinated chops and let the extra oil drip off.
- Place the chops in the skillet and reduce the heat to medium-high. Cook loin chops and forequarter chops for approximately four minutes on each side; cutlets will take about three minutes on the first side and two on the second.
- Transfer the lamb to a platter and cover loosely with foil to rest while preparing the gravy.
Gravy
- Pour off all but about three tablespoons of remaining oil from the skillet. Reheat over medium heat and add the flour, stirring for about 30 seconds.
- Gradually pour in the beef stock while continuously stirring to prevent lumps. Add the chopped rosemary and an optional sprig of rosemary.
- Let the gravy simmer for 2-3 minutes, stirring regularly until it thickens to the desired consistency.
Serving
- Serve the lamb chops drizzled with the homemade gravy over creamy mashed potatoes, accompanied by a side of vibrant peas.
Notes
For best results, marinate overnight. High heat is essential for searing. If the gravy isn't thickening, add more flour mixed with cold beef stock before adding it to the skillet.