If you’ve ever wanted to whip up a dinner that feels like a warm hug from your favorite chef, this Lamb Chops with Rosemary Gravy Recipe is exactly what you need. Imagine tender, juicy lamb chops marinated in fragrant garlic and rosemary, seared to perfection, then topped with a luscious, herb-infused gravy that brings every bite to life. It’s comfort food elevated, simple enough for a weeknight yet impressive for a weekend feast. The harmony of earthy rosemary, rich lamb, and silky gravy makes this dish a definite keeper for your recipe collection.
Ingredients You’ll Need
The ingredients for this Lamb Chops with Rosemary Gravy Recipe are straightforward but essential, each playing a vital role in creating texture, depth, and vibrant flavor that sings together. From the tender lamb chops to the fresh rosemary and meaty beef stock, every item primes this dish for success.
- 750g/1.5lb lamb chops (loin chops, forequarter, cutlets): The star protein—choose good quality for tenderness and flavor.
- 1/4 cup extra virgin olive oil: Adds silkiness and helps develop a beautiful sear on the lamb.
- 3 garlic cloves, finely minced: Infuses the meat with a aromatic punch that complements the rosemary perfectly.
- 1 tbsp rosemary leaves, finely chopped: One of the key flavors in this recipe, fresh rosemary brightens the dish with herbal notes.
- 1 tsp salt and 1 tsp pepper: Simple seasoning to enhance and highlight the natural flavors of the lamb.
- 2 cups beef stock, low sodium: Builds the base for the rich, savory gravy without overpowering the dish.
- 3 tbsp flour, plain/all purpose: The thickening agent that turns the juices into luscious rosemary gravy (see note for gluten-free options).
- 1 tbsp rosemary leaves, finely chopped: Added to the gravy for an extra hit of fragrant herbiness.
- 2 rosemary sprigs, optional: Perfect for garnish or simmering with the gravy to enhance the rosemary aroma.
How to Make Lamb Chops with Rosemary Gravy Recipe
Step 1: Marinate the Lamb Chops
Begin by mixing the olive oil, garlic, 1 tablespoon of finely chopped rosemary, salt, and pepper in a bowl to create the marinade. Pour this mixture over the lamb chops, turning them to coat evenly. Let them rest for at least 1 hour in the fridge—it’s best if you can leave them for around 3 hours or even overnight. This step ensures the meat soaks up all the vibrant flavors, resulting in a juicy and aromatic bite every time.
Step 2: Sear the Lamb Chops
Heat a skillet over medium-high heat and add a touch of olive oil if needed. Remove the lamb from the marinade, letting excess drip off, and carefully place the chops in the hot pan. Sear each side for about 3-4 minutes until a golden-brown crust forms. This caramelization locks in juices and sets the stage for that mouthwatering texture and flavor.
Step 3: Make the Rosemary Gravy
Once the lamb chops are out of the skillet, reduce the heat to medium. Sprinkle the flour into the pan and stir well to absorb the flavorful drippings. Cook the flour for 1-2 minutes until it turns a light golden color, then gradually add the beef stock, whisking vigorously to prevent lumps. Simmer gently, stirring occasionally, until the gravy thickens and coats the back of a spoon. Stir in the remaining tablespoon of rosemary for a fresh herbal pop.
Step 4: Combine and Finish Cooking
Return the lamb chops to the pan with the gravy, nestling them gently into the sauce. Add the optional rosemary sprigs for extra aroma. Let everything simmer together on low heat for 5-7 minutes. This final step allows the lamb to finish cooking while soaking up the fragrant rosemary gravy, resulting in a harmonious flavor blend.
Step 5: Final Touches
Remove the rosemary sprigs, give the gravy a last stir, and adjust seasoning with salt and pepper if needed. Your Lamb Chops with Rosemary Gravy Recipe is now ready to be served, boasting tender meat and a gravy that will have everyone reaching for seconds (or thirds!).
How to Serve Lamb Chops with Rosemary Gravy Recipe
Garnishes
Fresh rosemary sprigs or a sprinkle of finely chopped parsley add a lovely burst of color and aroma. For a bright pop, a few lemon wedges on the side can also help balance the richness and elevate each bite.
Side Dishes
Roasted baby potatoes or creamy mashed potatoes are your best friends here, designed to soak up every bit of that glorious rosemary gravy. Steamed green beans, sautéed spinach, or a crisp garden salad will add freshness and crunch to round out the meal perfectly.
Creative Ways to Present
For a special touch, plate the lamb chops atop a bed of creamy polenta or wild mushroom risotto. Drizzle the rosemary gravy artistically around the plate for a restaurant-worthy presentation that impresses guests and family alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover lamb chops and gravy in an airtight container in the fridge for up to 3 days. The lamb remains tender, and the flavors deepen overnight, making for excellent next-day meals.
Freezing
You can freeze the cooked lamb chops and rosemary gravy separately for up to 2 months. When freezing, cool completely and store in freezer-safe containers or bags. This way, you can enjoy your Lamb Chops with Rosemary Gravy Recipe anytime without sacrificing flavor.
Reheating
Reheat the lamb chops gently in a covered pan over low heat, adding a splash of water or stock to keep the meat moist. Warm the gravy separately on the stove, whisking occasionally before pouring it over the lamb. Avoid microwave reheating to maintain texture and taste.
FAQs
Can I use dried rosemary instead of fresh?
You can, but fresh rosemary provides a brighter, more vibrant flavor that truly makes this recipe sing. If you must use dried, reduce the quantity by half as it is more concentrated.
What cut of lamb is best for this recipe?
Loin chops, forequarter, or cutlets are ideal because they cook quickly and stay tender. Avoid tougher cuts that require long braising, as this recipe is designed for a quicker preparation.
How do I make the gravy gluten-free?
Simply swap the plain flour for a gluten-free flour blend or cornstarch slurry. Add it gradually and whisk well to avoid lumps and achieve the perfect gravy consistency.
Can I marinate the lamb overnight?
Absolutely! Marinating overnight intensifies the flavor and ensures each bite is bursting with garlic and rosemary goodness. Just be sure to cover the meat and keep it refrigerated.
What can I serve if I want a lighter option?
Consider steamed vegetables, such as asparagus or broccoli, and a fresh salad with a lemon vinaigrette. This keeps the meal balanced without competing with the rich lamb and gravy.
Final Thoughts
Trying this Lamb Chops with Rosemary Gravy Recipe is like inviting a little piece of culinary joy into your kitchen. It’s approachable, flavorful, and absolutely satisfying. Whether you’re impressing guests or treating yourself to a comforting dinner, this recipe delivers every time. So go ahead—gather those fresh ingredients, roll up your sleeves, and create a meal that warms the soul.
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Lamb Chops with Rosemary Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including minimum marinating time)
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This Lamb Chops with Rosemary Gravy recipe features tender loin and forequarter chops marinated in garlic and rosemary, then pan-fried to perfection. The dish is finished with a flavorful rosemary-infused gravy made from beef stock and a touch of flour, creating a rich and aromatic sauce that complements the lamb beautifully. Perfect for a hearty dinner for 4 to 5 people.
Ingredients
For the Lamb and Marinade
- 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
For the Rosemary Gravy
- 2 cups low sodium beef stock
- 3 tbsp plain/all-purpose flour (use gluten-free flour as a substitute if needed)
- 1 tbsp rosemary leaves, finely chopped
- 2 rosemary sprigs (optional, for garnish and extra aroma)
Instructions
- Marinate the Lamb: In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Pour this marinade over the lamb chops, turning them to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3 hours or overnight to allow flavors to infuse.
- Preheat the Pan: Heat a large skillet or frying pan over medium-high heat. Ensure the pan is hot enough before adding the chops to get a good sear.
- Cook the Lamb Chops: Place the marinated lamb chops in the hot pan and cook for about 3 to 4 minutes per side until nicely browned and cooked to your desired doneness. Remove the chops and set aside, keeping them warm.
- Prepare the Rosemary Gravy: Lower the heat to medium. Add the flour to the pan drippings and stir continuously to form a roux, cooking for 1 to 2 minutes without browning the flour. Gradually whisk in the beef stock to avoid lumps. Add the chopped rosemary leaves and rosemary sprigs if using. Simmer gently, stirring frequently until the gravy thickens, about 5 minutes.
- Serve: Remove rosemary sprigs. Spoon the rosemary gravy over the lamb chops and serve immediately while hot, garnished with additional rosemary if desired.
Notes
- The marinade can be prepared a day ahead to deepen the flavor.
- For gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Adjust cooking time depending on the thickness of the lamb chops and preferred doneness.
- Beef stock low sodium helps control saltiness; adjust seasoning in gravy as needed.
- Rosemary sprigs are optional but add aromatic appeal to the gravy.
