Perfectly Seared Lamb Chops with Rosemary Gravy
Lamb chops are a delicious and flavorful cut of meat that deserves to be cooked to perfection. With a simple rosemary garlic marinade, a beautifully seared crust, and a rich rosemary-infused gravy, this dish will have you savoring every bite. Whether it's a cozy family dinner or a special occasion, this recipe delivers restaurant-quality results right in your kitchen.
Why This Recipe Works
Simple Yet Flavorful: Lamb has a rich, distinct taste that pairs beautifully with rosemary and garlic.
Crispy, Golden Crust: A hot pan sears the chops to perfection, creating a deep caramelized crust.
Rich, Savory Gravy: Made from the pan drippings, this rosemary-infused sauce elevates the dish.
Best Lamb Cuts for Pan Frying
This recipe works well with various lamb cuts, including:
Loin Chops: Juicy, flavorful, and tender, similar to T-bone beef steaks.
Lamb Cutlets (Rib Chops): Tender and sweet, best enjoyed medium-rare.
Forequarter Chops: An economical choice with bold flavor and good texture.
Lamb Leg Steaks: A lean alternative that’s best cooked to medium for tenderness.
Ingredients
For the Marinade:
750g (1.5 lbs) lamb chops (loin, forequarter, or cutlets)
¼ cup extra virgin olive oil
3 garlic cloves, finely minced
1 tbsp fresh rosemary leaves, finely chopped
1 tsp salt
1 tsp black pepper
For the Rosemary Gravy:
2 cups low-sodium beef stock
3 tbsp all-purpose flour (or cornstarch for gluten-free option)
1 tbsp fresh rosemary leaves, finely chopped
2 rosemary sprigs (optional)
Instructions
Step 1: Marinate the Lamb
1. In a bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper.
2. Coat the lamb chops with the marinade and let them sit for at least 1 hour (overnight for deeper flavor).
Step 2: Searing the Lamb Chops
1. Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature.
2. Heat a large skillet over high heat (no additional oil needed).
3. Shake off excess garlic (to prevent burning) and place the chops in the pan. Reduce heat to medium-high.
Cooking Times (For Medium-Rare, Internal Temp: 62°C/145°F):
Loin & Forequarter Chops: 4 minutes per side.
Cutlets & Thin Leg Steaks: 3 minutes on the first side, 2 minutes on the second.
4. Remove the lamb from the skillet, cover with foil, and let it rest for 3 minutes.
Step 3: Making the Rosemary Gravy
1. Pour off excess oil from the skillet, leaving about 3 tbsp (add butter if needed).
2. Stir in the flour and cook for 30 seconds.
3. Gradually add beef stock while stirring to prevent lumps.
4. Add chopped rosemary and optional sprigs. Simmer for 2-3 minutes until thickened.
Serving Suggestions
Pair these juicy lamb chops with creamy mashed potatoes, buttery peas, or a fresh green salad. If you're looking for a low-carb option, cauliflower mash works beautifully. Whatever you choose, make sure to drizzle plenty of rosemary gravy over the top!
Enjoy your perfectly seared lamb chops with an irresistible rosemary gravy!
