Rosemary Lamb Chops with Homemade Gravy
Succulent lamb chops marinated in rosemary and garlic, seared to perfection, and topped with a rich homemade gravy.
Ingredients
For the Lamb Chops
- 750 g 750g (1.5 lb) lamb chops (loin chops, forequarter, or cutlets) These should be succulent and glistening, ready to absorb flavor.
- 1/4 cup 1/4 cup extra virgin olive oil Rich and fruity, perfect for marinating.
- 3 cloves 3 garlic cloves, finely minced Aromatic, adding depth to the marinade.
- 1 tbsp 1 tbsp rosemary leaves, finely chopped Earthiness encapsulated.
- 1 tsp 1 tsp salt For balance.
- 1 tsp 1 tsp pepper To enhance all the flavors.
For the Gravy
- 2 cups 2 cups low sodium beef stock Ensuring a flavorful gravy.
- 3 tbsp 3 tbsp all-purpose flour To create a luscious gravy consistency.
- 1 tbsp 1 tbsp rosemary leaves, finely chopped Enhancing flavor during cooking.
- 2 sprigs 2 rosemary sprigs (optional) For garnish and extra aroma.
Instructions
Marinade
- Mix all marinade ingredients: olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Pour the mixture over the lamb chops, ensuring every slice is well-coated.
- Cover and let marinate for at least one hour; for optimal flavor, aim for three hours or even overnight.
Cooking
- About 30 minutes before cooking, take the marinated lamb out of the fridge to reach room temperature.
- Heat a large skillet over high heat without any oil.
- Carefully scrape off excess garlic from the lamb and let the extra oil drip off.
- Place the lamb chops into the hot skillet, and reduce the heat to medium-high.
- Cook loin and forequarter chops for 4 minutes on each side; cutlets for about 3 minutes on the first side and 2 minutes on the second.
Resting
- Remove the lamb from the skillet and set it on a platter, covering loosely with foil.
- Allow it to rest for about three minutes to retain juices while you whip up the gravy.
Gravy
- In the same skillet, pour off all but 3 tablespoons of oil.
- Return the skillet to medium heat and sprinkle in the flour, stirring for around 30 seconds until combined.
- Gradually whisk in the beef stock, stirring constantly to avoid lumps.
- Add the chopped rosemary and a rosemary sprig for extra flavor.
- Simmer for 2-3 minutes until the gravy thickens.
Serving
- Serve the lamb chops drizzled with gravy over creamy mashed potatoes, alongside vibrant peas.
Notes
Use fresh herbs whenever possible for brighter flavor. Consider adding a tablespoon of butter for richness in the gravy. Resting the meat ensures the lamb remains juicy.