A flavour infusion with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy.
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:
For Marinade:
1. Mix Marinade ingredients together.
2. Pour over the lamb chops.
3. Turn to coat and leave to marinate for at least 1 hour, preferably 3 hours or overnight.
For Cooking:
1. Take the lamb out of the fridge 30 minutes prior to cooking (to bring to room temp).
2. Heat a large skillet over high heat (no oil needed).
3. Pick up a chop, scrape off excess bits of garlic (it burns) and let the excess oil drip off. Place in skillet.
4. Once all chops are in, turn the 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.
Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.
5. Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.
For Gravy:
1. Pour off all but about 3 tbsp. oil (if you're short, add butter), return skillet to medium heat.
2. Add flour and stir for 30 seconds.
3. Pour in beef stock while stirring constantly to dissolve the flour mixture. If you have lumps, use a whisk.
4. Add chopped rosemary and sprig.
5. Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.
To serve:
1. Serve lamb chops with gravy over creamy mashed potato and a side of peas!
Recipe Notes:
1. Lamb Chops - cook times assume the following thickness:
· Loin chops (mid loin 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 = flavor, and excess fat is poured off.
2. Rosemary leaves - try to use fresh, you get so much better flavor! 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:
NUTRITION:
Calories: 299cal (15%)
Carbohydrates: 7g (2%)
Protein: 32g (64%)
Fat: 15g (23%)
Saturated Fat: 4g (25%
)Cholesterol: 90mg (30%)
Sodium: 622mg (27%)
Potassium: 607mg (17%)
Fiber: 1g (4%)
Sugar: 1g (1%)
Vitamin A: 31IU (1%)
Vitamin C: 1mg (1%)
Calcium: 43mg (4%)
Iron: 3mg (17%)
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