Introduction

Lamb chops with rosemary gravy is a classic, flavorful dish perfect for a comforting dinner. Tender lamb is marinated with garlic and rosemary, then pan-seared to juicy perfection and served with a rich, aromatic gravy. This recipe is simple yet elegant, ideal for both weeknights and special occasions.

The dish shows a layer of smooth white mashed potatoes placed on a white plate with a slight speckled texture. On top is a thick slice of golden-brown seared meat with a crispy crust, covered in a shiny, rich brown gravy that spills slightly onto the potatoes. To the side, there are green peas and a rosemary sprig adding a touch of green color, while the gravy also covers part of the plate creating a glossy, appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g (1.5lb) lamb chops (loin chops, forequarter, cutlets)

1/4 cup extra virgin olive oil

3 garlic cloves, finely minced

1 tbsp rosemary leaves, finely chopped

1 tsp salt

1 tsp pepper

2 cups low sodium beef stock

3 tbsp plain/all purpose flour (use gluten-free flour for GF option)

1 tbsp rosemary leaves, finely chopped

2 rosemary sprigs (optional)

Instructions

Step 1: Mix the olive oil, garlic, 1 tablespoon chopped rosemary, salt, and pepper together to make the marinade. Pour it over the lamb chops, turn to coat evenly, and marinate for at least 1 hour, preferably 3 hours or overnight.

Step 2: Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature.

Step 3: Heat a large skillet over high heat; no oil is needed for cooking.

Step 4: Take each chop, scrape off excess garlic to avoid burning, and let excess oil drip off. Place the chops in the hot skillet, then reduce heat to medium-high once all are in.

Step 5: Cook loin and forequarter chops for 4 minutes on each side for medium rare (internal temperature 62°C/145°F). For cutlets and thin leg steaks, cook 3 minutes on the first side, then 2 minutes on the second.

Step 6: Remove the lamb chops and rest them loosely covered with foil on a platter for 3 minutes while you prepare the gravy.

Step 7: Pour off all but about 3 tablespoons of cooking oil from the skillet; add butter if needed. Return skillet to medium heat.

Step 8: Add the flour and stir for 30 seconds to form a roux.

Step 9: Gradually pour in the beef stock, stirring constantly to dissolve the flour mixture. Use a whisk if lumps form.

Step 10: Stir in the remaining chopped rosemary and add rosemary sprigs, if using.

Step 11: Simmer the gravy for 2 to 3 minutes, stirring regularly, until it thickens to a rich consistency.

Step 12: Serve the lamb chops topped with rosemary gravy, alongside creamy mashed potatoes and peas for a complete meal.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, loin chops, forequarter chops, cutlets, or thin leg steaks all work well. Adjust cooking times slightly depending on thickness.

How do I know when the lamb is cooked perfectly?

Use a meat thermometer to check for an internal temperature of 62°C (145°F) for medium rare. Resting the meat after cooking will allow the juices to redistribute for optimal tenderness.