TIP: Garlic and rosemary burns when seared. Just brush off what you can before placing in skillet, then brush off any stray bits before plating up.1. Lamb Chops - cook times assume the following thickness:
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.
Trim excess fat if so desired - I do not, because fat = flavour, and excess fat is poured off.2. Rosemary leaves - try to use fresh, you get so much better flavour! But if you can only get dried, use 2 tsp for each marinade and gravy.3. Gluten free - Skip flour, ensure stock is gluten free. Mix 1 1/2 tbsp cornflour/cornstarch with 2 tbsp water, then add that into the liquid in the pan. Mix, will thicken in 2 minutes or so.4. Internal temperature of cooked lamb chops:
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
5. Nutrition assumes excess fat trimmed off loin chops, that 2 tbsp of oil used in marinade and half the salt in the marinade ends up in finished dish. Assumes all gravy is consumed.