Lamb Chops with Rosemary Gravy
Why Make This Recipe
Lamb Chops with Rosemary Gravy is a delicious and comforting dish that pairs the rich flavors of lamb with aromatic rosemary. The gravy adds depth and complements the tender meat beautifully. This recipe is perfect for special occasions or a cozy dinner at home. It’s simple to make and will impress your family and friends!
How to Make Lamb Chops with Rosemary Gravy
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 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
Directions:
Marinade: Mix the olive oil, minced garlic, chopped rosemary, salt, and pepper in a bowl. Pour this marinade over the lamb chops, turning them to coat evenly. Let the chops marinate for at least 1 hour, but if you have time, leave them for 3 hours or even overnight in the fridge for better flavor.
Cooking: Preheat your grill or skillet over medium-high heat. Remove the chops from the marinade and cook them for about 4-5 minutes on each side for medium rare, aiming for an internal temperature of 62°C/145°F.
Gravy: In the same skillet used for the lamb, add the flour and stir for about 2 minutes until it becomes golden brown. Slowly whisk in the beef stock, scraping up any bits from the bottom of the pan. Add the additional chopped rosemary and cook until the gravy thickens, about 5 minutes.
Serving: Serve the lamb chops hot, drizzled with the rosemary gravy, and garnish with optional rosemary sprigs.
How to Serve Lamb Chops with Rosemary Gravy
Lamb chops are best enjoyed immediately after cooking. Serve them alongside mashed potatoes, roasted vegetables, or a fresh salad. The rosemary gravy makes a great sauce to pour over your sides as well!
How to Store Lamb Chops with Rosemary Gravy
To store leftovers, place the cooled lamb chops in an airtight container and refrigerate for up to 3 days. The gravy can also be stored separately in its own container. Reheat gently on the stove or in the microwave.
Tips to Make Lamb Chops with Rosemary Gravy
- For more flavor, let the lamb marinate overnight.
- Make sure not to overcrowd the pan when cooking the chops to ensure they sear nicely.
- If gluten-free, use a gluten-free flour substitute for the gravy.
Variation
You can also use other herbs like thyme or mint instead of rosemary for a different flavor profile. Additionally, you can grill the lamb chops on a barbecue for a smoky taste.
FAQs
1. Can I use different cuts of lamb?
Yes, you can use different cuts like rack of lamb or shoulder. Just adjust the cooking time as needed.
2. How do I know when lamb chops are cooked?
Use a meat thermometer to check the internal temperature. Aim for 62°C/145°F for medium rare.
3. Can I freeze leftover lamb chops?
Yes, you can freeze cooked lamb chops. Wrap them tightly and store them in the freezer for up to 3 months.
Lamb Chops with Rosemary Gravy
Ingredients
For the Marinade
- 750 g 750g lamb chops (loin chops, forequarter, cutlets) Note 1
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 tbsp rosemary leaves, finely chopped Note 2
- 1 tsp salt
- 1 tsp pepper
For the Gravy
- 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 sprigs rosemary, optional
Instructions
Marinade
- Mix the olive oil, minced garlic, chopped rosemary, salt, and pepper in a bowl.
- Pour this marinade over the lamb chops, turning them to coat evenly.
- Let the chops marinate for at least 1 hour, or ideally for 3 hours or overnight in the fridge for better flavor.
Cooking
- Preheat your grill or skillet over medium-high heat.
- Remove the chops from the marinade and cook them for about 4-5 minutes on each side for medium rare, aiming for an internal temperature of 62°C/145°F.
Gravy
- In the same skillet used for the lamb, add the flour and stir for about 2 minutes until it becomes golden brown.
- Slowly whisk in the beef stock, scraping up any bits from the bottom of the pan.
- Add the additional chopped rosemary and cook until the gravy thickens, about 5 minutes.
Serving
- Serve the lamb chops hot, drizzled with the rosemary gravy, and garnish with optional rosemary sprigs.
