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Rosemary Lamb Chops with Homemade Gravy

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A savory dish featuring tender lamb chops marinated in rosemary and garlic, served with a rich homemade gravy.

Ingredients

Scale
  • 750g (1.5 lb) 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
  • 1 tbsp rosemary leaves, finely chopped (for gravy)
  • 2 rosemary sprigs (optional, for garnish)

Instructions

  1. Mix the olive oil, minced garlic, chopped rosemary, salt, and pepper in a bowl. Pour over the lamb chops and marinate for at least one hour.
  2. Remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Heat a skillet over high heat.
  3. Cook the lamb chops, searing them for 4 minutes on each side for loin and forequarter chops, and 3 minutes on one side and 2 minutes on the other for cutlets.
  4. Rest the lamb on a platter, covered loosely with foil, for 3 minutes.
  5. Pour off excess oil from the skillet, add flour, and stir for 30 seconds. Gradually whisk in the beef stock, add chopped rosemary, and let simmer until thickened.
  6. Serve the lamb chops drizzled with gravy over creamy mashed potatoes alongside green peas.

Notes

For best flavor, marinate overnight. Rest the meat after cooking for juiciness.

Nutrition

Find it online: https://yummyfirst.com/rosemary-lamb-chops-homemade-gravy/