Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Marinating
1 hr
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Servings
4 - 5 people
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Calories
299 kcal
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Course
Main Course
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Cuisine
American, Australian
Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)
Description
Lamb chops, whether loin, forequarter, or cutlets, are marinated for at least an hour in extra virgin olive oil, minced garlic, finely chopped rosemary leaves, black pepper, and salt. The marinade imparts aromatic herb and garlic notes into the meat. Before cooking, excess garlic is brushed off to prevent burning.
Chops are cooked in a hot skillet without added oil, using cooking times adjusted for chop thickness to reach medium rare or desired doneness. After searing both sides and reaching the target internal temperature, the chops rest briefly under foil to allow juices to redistribute.
To make the gravy, beef stock is combined with flour and rosemary in the skillet, cooking until thickened and flavorful from the browned bits left behind. The gravy is poured over the rested chops for a harmonious finish.
Fresh rosemary leaves are preferred for their superior flavor in both marinade and gravy. For gluten-free gravy, the all-purpose flour can be omitted and replaced with cornstarch mixed with water. The recipe outlines recommended internal temperatures to achieve various degrees of doneness.
Ingredients
- 750g/ 1.5lb lamb chops Note 1, loin chops, forequarter, cutlets
Lamb Chop Marinade:
- 1/4 cup extra virgin olive oil
- 3 garlic finely minced, cloves
- 1 tbsp rosemary leaves , finely chopped (Note 2)
- 1 tsp salt
- 1 tsp black pepper
Gravy:
- 2 cups beef stock , low sodium
- 3 tbsp flour , plain/all purpose (Note 3 for GF)
- 1 tbsp rosemary leaves , finely chopped (Note 2)
- 2 rosemary optional, sprigs
Instructions
- Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.
Cooking:
- Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).
- Heat a large skillet over high heat (no oil needed).
- Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.
Cook times for medium rare (internal temp 62°C/145°F):
- Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
- Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.
- Rest - Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.
Gravy:
- Pour off all but about 3 tbsp oil (if you're short, add butter), return skillet to medium heat.
- Add flour and stir for 30 seconds.
- Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
- Add chopped rosemary and sprig.
- Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.
Serving:
- Serve lamb chops with gravy over creamy mashed potato and a side of peas!
Notes
- Before searing, brush off excess garlic and oil to prevent burning and bitterness.
- Use fresh rosemary leaves for a stronger flavor; dried rosemary can be used but in lesser quantity.
- Gravy can be made gluten free by substituting flour with cornstarch slurry.
- Bring lamb to room temperature before cooking for even doneness.
- Rest chops under foil for 3 minutes after cooking to retain juiciness.
- Internal temperatures guide doneness: medium rare at 62°C/145°F is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299cal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 622mg | 26% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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