Description
This classic Lamb Chops with Rosemary Gravy recipe features tender lamb loin, forequarter, or cutlets marinated in garlic and rosemary, pan-seared to medium rare perfection, and served with a rich, herb-infused gravy. It’s a comforting dish perfect for an elegant dinner or special occasion.
Ingredients
Scale
For the Lamb Marinade and Cooking
- 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 black pepper
For the Rosemary Gravy
- 2 cups low-sodium beef stock
- 3 tbsp plain/all-purpose flour (use gluten-free flour if needed)
- 1 tbsp rosemary leaves, finely chopped
- 2 rosemary sprigs (optional)
- Butter (optional, to adjust oil in pan)
Instructions
- Marinate the Lamb: In a bowl, combine olive oil, finely minced garlic, chopped rosemary leaves, salt, and pepper. Pour this marinade over the lamb chops, turning them to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 hours or overnight for best flavor.
- Bring to Room Temperature: Remove lamb chops from the refrigerator about 30 minutes before cooking to let them come to room temperature, ensuring even cooking.
- Heat the Skillet: Place a large skillet over high heat. Do not add oil, as the marinade contains sufficient oil for cooking.
- Prepare the Lamb for Cooking: Pick up a chop and scrape off excess garlic to prevent burning. Let excess oil drip off before placing chops in the skillet. Once all chops are in, reduce heat to medium-high.
- Cook the Lamb Chops: For medium rare doneness (internal temperature 62°C/145°F), cook loin and forequarter chops for 4 minutes on each side. For cutlets and thin leg steaks, cook 3 minutes on the first side, then 2 minutes on the second side. Adjust cooking times for desired doneness.
- Rest the Lamb: Remove the chops from the skillet, place on a platter, and loosely cover with foil. Allow them to rest for 3 minutes to redistribute juices.
- Make the Rosemary Gravy: Pour off all but about 3 tablespoons of oil from the skillet. If needed, add butter to make up the amount. Return the skillet to medium heat. Add flour and stir continuously for 30 seconds to form a roux.
- Add Stock and Herbs: Gradually pour in the beef stock while stirring constantly to avoid lumps. Use a whisk if lumps form. Add chopped rosemary leaves and whole rosemary sprigs to infuse flavor.
- Simmer the Gravy: Let the gravy simmer, stirring regularly, for 2 to 3 minutes until it thickens to a gravy consistency.
- Serve: Plate the rested lamb chops and generously spoon rosemary gravy over them. Serve alongside creamy mashed potatoes and a side of peas for a complete meal.
Notes
- Note 1: You can use loin chops, forequarter, or cutlets depending on preference and availability.
- Note 2: Fresh rosemary leaves provide the best flavor; use finely chopped for marinade and gravy.
- Note 3: For a gluten-free version, substitute plain/all-purpose flour with a gluten-free flour blend.
- Note 4: Adjust cooking times if you prefer lamb cooked beyond medium rare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: lamb chops, rosemary gravy, pan-seared lamb, easy dinner, lamb recipe, garlic rosemary lamb
