Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(34)
Ingredients
4 servings
- 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 salt and pepper
- 2 cups beef stock (, low sodium)
- 3 tbsp flour (, plain/all purpose (Note 3 for GF)
- 1 tbsp rosemary leaves (, finely chopped (Note 2)
- 2 rosemary sprigs (, optional)
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Preparation
Step 1
Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.
Step 2
Cooking:
Step 3
Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).
Step 4
Heat a large skillet over high heat (no oil needed).
Step 5
Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.
Step 6
Cook times for medium rare (internal temp 62°C/145°F):
Step 7
Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
Step 8
Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.
Step 9
Rest - Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.
Step 10
Gravy:
Step 11
Pour off all but about 3 tbsp oil (if you're short, add butter), return skillet to medium heat.
Step 12
Add flour and stir for 30 seconds.
Step 13
Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
Step 14
Add chopped rosemary and sprig.
Step 15
Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.
Step 16
Serving:
Step 17
Serve lamb chops with gravy over creamy mashed potato and a side of peas!
Step 18
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