Rosemary Lamb Chops with Homemade Gravy
A delightful dish of tender lamb chops marinated in rosemary and garlic, served with a rich homemade gravy.
Ingredients
Main Ingredients
- 750 g 750g lamb chops (loin chops, forequarter, or cutlets) Rich flavor and tender texture.
- 1/4 cup extra virgin olive oil For flavor.
- 3 cloves garlic, finely minced Releases a robust aroma.
- 1 tbsp rosemary leaves, finely chopped Provides a fresh, woodsy note.
- 1 tsp salt Enhances the flavors.
- 1 tsp pepper Adds a subtle kick.
- 2 cups low sodium beef stock Base for gravy.
- 3 tbsp plain/all-purpose flour For thickening gravy.
- 1 tbsp fresh rosemary, finely chopped For flavor in gravy.
- 2 sprigs rosemary (optional) For garnish.
Instructions
Preparation
- In a bowl, mix together the olive oil, minced garlic, rosemary leaves, salt, and pepper.
- Pour this marinade over the lamb chops, ensuring they are well coated. Seal with plastic wrap and let marinate for at least 1 hour, preferably 3 hours or overnight.
- Take the marinated lamb out of the refrigerator 30 minutes before cooking to bring to room temperature.
Cooking
- Heat a large skillet over high heat. Remove excess garlic from the lamb and let any extra oil drip off before placing the chops in the skillet.
- Reduce the heat to medium-high and cook the lamb accordingly: 4 minutes on each side for loin/forequarter chops, or 3 minutes on one side followed by 2 minutes on the other side for cutlets.
Resting
- Remove lamb from skillet and cover loosely with foil. Let it rest for 3 minutes.
Making Gravy
- Pour off all but about 3 tablespoons of oil from the skillet. Return to medium heat and add flour, stirring for about 30 seconds.
- Gradually pour in beef stock while continuously stirring until well combined. Add chopped rosemary and optional rosemary sprig.
- Simmer mixture for 2-3 minutes until it thickens.
Serving
- Plate lamb chops and drizzle the rich gravy over them. Serve with mashed potatoes and peas.
Notes
Consider using fresh herbs like thyme or oregano for the marinade. For optimal doneness, use a meat thermometer aiming for 135°F (57°C) for medium-rare. To smooth the gravy, whisk to remove lumps and adjust thickness with additional beef stock if necessary.