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) (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 - 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. 😂
Yum!
I marinated the chops over night, delicious is an understatement.
Simple, but crowd pleasing dinner.
Hi Nagi,
Do you recommend beef over lamb stock cubes?
Thank you!
Hi Charlotte, I prefer the taste of beef and it’s more accessible here, I’ve never seen lamb stock cubes! N x
Made this for dinner tonight ..it’s my first time making lamb. It was delicious!! Only thing different was I added some paprika to the lamb marinade in addition to the other ingredients. Will be making lamb again thanks to your recipe Nagi!
Omg I absolutely Loved this recipe. I made it for dinner last night and my whole family loved it omg! thx so much yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
Omg I absolutely Loved this recipe. I made it for dinner last night and my whole family loved it omg! thx so much
Can I replace beef stock with chicken stock as we don’t eat beef?
Hi Neha, you can but the gray won’t be as dark or have as much of a beefy flavour – you can always boost it with a splash of Worcestershire too 🙂 N x
I used the excess trimmings from the lamb and onion, garlic, celery, thyme sprigs, peppercorn, cardamom and any other spices you like, poured some water let it simmer down for about a hour and a half. It gave me a rich lamb stock to use in my gravy and it was delicious
I am going to try your recipe to make the lamb chops on the weekend. Love that it’s only a few ingredients
Dear lord how can something so simple taste so delicious??! You’ve nailed it again Nagi
Wahoo!!! I’m so glad you enjoyed it Barathy! N x
Grabbed some clearance forequarter so this is my night! I laughed at ‘if you’re short, add butter’. I’m 5 foot 1 so I must be entitled to a fair helping xD
😀 hahaha
Hi Nagi this is another fabulous recipe ! I overcooked the lamb chops thinking they would be underdone by adding extra time to your recommended time ….but apart from that it was fabulous….the flavour and gravy etc ! Thank you for sharing.
So simple but so amazingly awesome!
Man oh man you are not kidding when you say this is delicious !!! Who cares if the chops are fatty….they are so delicious when smothered in your rosemary gravy !! I had some left over so froze it for the next time we had the chops and it heated up again perfectly xxx
Fat = flavour in my books Bundy Girl!! N x
Hi Nagi and Dozer. Of all the meals I have made from your recipes, and I have made a lot, this has to be the best ever thank you. Why you are not on TV is just beyond me? The gravy was to die for, my better half loves the lamb crispy, she devoured the lot.
Hi Nagi, In all my 82 years, I have never had gravy with my lamb short loin chops…always grilled or barbecued them! I am a covert! Mini roast dinner with hasselback potatoes etc.
Wahoo, that’s great to hear! N x
This was delicious. I added a few ingredients to the marinade just based on personal taste but using your directions, the lamb was perfectly cooked and soft. I always manage to overcook lamb chops so I stopped buying them and only ate them at restaurants, but these were perfect. Now I don’t have to be afraid to make lamb chops at home anymore 🤗 Thanks for a great recipe
Made this for Friday night dinner and that gravyyyy!!! Oh my goodness!! Drank it out of the jug with a teaspoon after we were finished!
Also think it’s extra delicious with it being loin chop, love it.
We love our lamb in iceland and the gravy is the biggest issue….we always use cream to thicken it along with the juices…very little flower needed. I have noticed after watching english and other foreign cooking programs that the sause normally used is very thin, watery like, was wondering why that is.
Hi Laraliv, that’s all personal preference – you can always thicken if you prefer! N x
Yes I know and this is what makes cooking so interesting…Love your website and just now I am preparing pork spare ribs a la Nagi…whole family is pretty excited 🙂 Me especially! Thanks for sharing your fab recipies!