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

Scale

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)

Cook Mode Prevent your screen from going dark

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.