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Lamb Chops with Rosemary Gravy

A delicious and comforting dish pairing rich lamb flavors with aromatic rosemary gravy, perfect for special occasions or cozy dinners.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

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

Method
 

Marinade
  1. Mix the olive oil, minced garlic, chopped rosemary, salt, and pepper in a bowl.
  2. Pour this marinade over the lamb chops, turning them to coat evenly.
  3. Let the chops marinate for at least 1 hour, or ideally for 3 hours or overnight in the fridge for better flavor.
Cooking
  1. Preheat your grill or skillet over medium-high heat.
  2. 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
  1. In the same skillet used for the lamb, add the flour and stir for about 2 minutes until it becomes golden brown.
  2. Slowly whisk in the beef stock, scraping up any bits from the bottom of the pan.
  3. Add the additional chopped rosemary and cook until the gravy thickens, about 5 minutes.
Serving
  1. Serve the lamb chops hot, drizzled with the rosemary gravy, and garnish with optional rosemary sprigs.

Notes

Lamb chops are best enjoyed immediately after cooking. Serve them alongside mashed potatoes, roasted vegetables, or a fresh salad. For best flavor, marinate overnight. Make sure not to overcrowd the pan when cooking the chops. Use gluten-free flour substitute if necessary.