Next level lamb chops – flavour infusion with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don’t cook lamb chops more often!
Lamb Chops
I was going to start off today’s recipe by saying that lamb is the national meat of Australia. But then I stopped short, remembering how proud we are of our beef, and the seafood we catch in our pristine oceans, and how far we’ve come to make ethical and sustainably farmed chickens more accessible to everyday Aussies…..
So let me try again.
We Aussies love our lamb. And we really love a good lamb chop. So here’s a wickedly good way to cook up your next lamb chops – lightly marinated in garlic and rosemary, aggressively seared to create an awesome crust, then doused liberally in a rosemary gravy made using the pan drippings.
It tastes like a Sunday night roast lamb leg – served up quick smart!
What you need for Lamb Chops with Rosemary Gravy
You need very little for this recipe because lamb has so much flavour, we’re going to use it to the max and just compliment it with flavours that lamb loves: garlic and rosemary.
Best cut of lamb for pan frying
Use this recipe for any cut of lamb suited to pan frying or grilling:
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Lamb loin chops (aka mid loin chops)Â (pictured below) – the lamb equivalent of T-bone beef steaks, very juicy, excellent flavour, tender meat. Best cooked medium or medium rare, but ok to go to well done because it’s such a juicy cut. Comes with a band of fat around it – either leave it on or trim it off;
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Lamb cutlets (aka lamb rib chops) – the most expensive and for many, the most prized cut of lamb, the meat is extremely tender and sweet. Criminal to go beyond medium!
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Forequarter chops – the most economical option, this is lamb shoulder sliced into steak form. Lamb shoulder is a cut associated with slow cooking (like this Slow Roasted Lamb Shoulder) to break down the tough meat. However, when cut into thinnish steaks (as sold at butchers and grocery stores in Australia), they make excellent steaks. While not as tender as midloin and cutlets, it is not tough, it has terrific chew and very, very good lamb flavour. The RecipeTin Family is a great fan of forequarter chops!
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Lamb leg steaks – this is the lean alternative. Because it comes from the leg, best not to take it beyond medium (as it will get quite tough).
How to cook lamb chops
Being one of the stronger flavoured meats, lamb doesn’t really need marinating but in this recipe, I really like to drive home the rosemary flavour – and while I’m at it, I add a good wack of garlic flavour too (being that lamb loves both).
So I marinade the lamb chops in rosemary and garlic first before pan frying aggressively so they get a terrific crust (lamb loves a good sear, like steaks). Then while the lamb is resting, we use the pan drippings to make a rosemary gravy (it takes 3 minutes flat!).
Internal temperature of cooked lamb chops
The internal temperature of cooked lamb chops for different levels of doneness are as follows:
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Rare 50°C / 122°F
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Medium rare 58°C / 136°F
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Medium 62°C / 144°F
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Medium well done 70°C / 158°F
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Well done 75°C / 167°F
It’s the 21st century. Take the guesswork out of cooking meat – get a thermometer!!
How long to cook lamb chops – for medium rare
The cook time depends on the cut you’re using and how thick it is. Here’s my guide:
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Loin chops (midloin chops) 2cm / 4/5″ thick – 4 minutes each side
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Forequarter chops 1.5 cm / 2/3″ thick – 4 minutes each side
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Cutlets (French or not) 1.5 cm / 2/3″ thick – 3 minutes first side, 2 minutes second side
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Boneless leg steaks usually about 1 cm / 1/2″ thick – – 3 minutes first side, 2 minutes second side
The photo above is medium rare – a hint of pink, but most certainly cooked, optimal juiciness!!
What to serve with lamb chops
Normal lamb chops might be highly flexible with regards to what they can be served with. But for this one, a creamy, gravy-soakable starchy side is essential. Preferably mashed potato – because lamb + gravy + peas is pretty much perfection on a plate.
But if you’re doing the low carb thing, then Cauliflower Mash is the way to go.
If you’re out of potato, serve it over anything that can be used to smother with gravy – pasta, rice (plain, basmati, jasmine – or try this fabulous Seasoned Rice), polenta, couscous. Just trust me when I say that you won’t want to waste a drop of that rosemary gravy! – Nagi x
PS Oh – and as for greens! Green Bean Salad is always a firm favourite with lamb, or just a big leafy salad or garden salad with a classic Vinaigrette.
Watch how to make it
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Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)
Ingredients
- 750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets) (Note 1)
Lamb Chop Marinade:
- 1/4 cup extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 tbsp rosemary leaves , finely chopped (Note 2)
- 1 tsp each salt and 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 sprigs , optional
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!
Recipe Notes:
- Loin chops (midloin chops) - 2cm / 4/5" thick
- Forequarter chops - Â 1.5 cm / 2/3" thick (usually cut thinner than loin chops)
- Cutlets (French or not) - 1.5 cm / 2/3" thick
- If using boneless leg steaks, use 500g/1lb, they are thinner and boneless.
- Rare 50°C / 122°F
- Medium rare 58°C / 136°F
- Medium (recommended) 62°C / 144°F
- Medium well done 70°C / 158°F
- Well done 75°C / 167°F
Nutrition Information:
Life of Dozer
Oh shock horror, look who was standing right there when I opened the shoot room door. 😂
This is a KEEPER! I had to cook my chops a little bit longer because they were very thick but the seasoning was spot on. I kept a close eye on the internal temperature and put them on the plate at 145F, just as I like them,.
I served with mashed and peas as you suggested. After reading the comments on lumpy gravy, I used my regular method of adding the flour to the liquid in a jar, giving them a good shake, then adding it to the pan and whisking to desired thickness. Another winner for RTE.
BTW enjoy all the Dozer pics.
I agree with Vanessa (Aug 18), the gravy was delicious but I too had problems with lumps, even after sieving the flour. What are we doing wrong?
This may just be me, but i find that when making something like gravy in a spread shallow pan like a skillet or frying pan, its incredibly difficult to get lumps out. When using something thats deeper and smaller in width like a saucepan, I find its easier. When using a frying pan or skillet, I usually use the method of taking out a little liquid, adding the flour whisking that until its lump free and adding it back into the pan.
I know I’m not Nagi, but I hope this helps 🙂
Hello Leia, many thanks for your feedback – I agree with you because I now use a ‘coffee pot’ type of pan, its circumference is much smaller than a frying pan. And I also discovered that if I mix the butter and flour in sufficient volumes before adding the stock, the lumps are eliminated! But if I add more flour after adding the stock, that seems to be the problem. Cheers.
Hi John, no problem glad gravy’s are working out for you. Yes when making something like gravy or white sauce for example the best way is to add flour and butter and then add stock. As you’ve seen it shouldn’t really have lumps! There’s a problem if there are lumps are after that haha.
The very best lamb chops ever…..and the gravy!!!! So so yum…!! But what did I do wrong to get lumps in mine that refused to whisk out?!!
Delicious – I can’t believe that the gravy was so easy! The family really enjoyed the meal. Thanks for the recipe, Nagi!
It´was a panick Sunday, not thought of anything for dinner, but Nagi to the rescue once again, both the chicken and the gravy were delicious,. already looking forward to your next recepi, you rock girl x
Verdict : Excellent
Loved this recipe, Nagi. In fact I have cooked so many of your recipes and they all work so well, that you have become my go-to for something tasty! 🙂 Val (UK)
OK, so i grew up on meat (AKA lamb!) and three veg in country NSW. In a nostalgic moment, I picked up some thick cut loin chops from my local butcher and then got busy working out what to do with them. First stop, Recipetin Eats. I gave this recipe a go – served with mash, sweet potato stacks (your recipe) and peas (mum used to say of the ‘three veg’ : something white, something green, something orange.)
The crowd went wild and asked for more! Thanks for taking my childhood meat and three veg up several notches! xxx
Nagis recipes never disappoint, always 5 stars
Thanks so much Jane!! N x