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Lamb Chops with Rosemary Gravy

Rosemary and lamb is a classic combination. So we're doubling up on rosemary here - marinading with garlic and rosemary first, then smothering in 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.

Prep Time

        Prep time: 10 minutes
        Cook time: 15 minutes
        Marinating: 1 hour


        750g / 1.5 lb lamb loin chops

For Lamb Chop Marinade:

    •    1 tsp each salt and pepper
    •    1/4 cup extra virgin olive oil
    •    3 garlic cloves, finely minced
    •    1 tbsp rosemary leaves, finely chopped

For Gravy:

    •    3 tbsps flour, plain
    •    2 rosemary sprigs (Optional)
    •    2 cups beef stock, low sodium
    •    1 tbsp rosemary leaves, finely chopped


  1. 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.

For Cooking:

  1. Take lamb out of 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 excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.

Cook Times for Medium Rare:

  1. Loin Chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness).
  2. Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.
  3. Rest - 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 flour mixture in. 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.

For Serving:
 Serve lamb chops with gravy over creamy mashed potato and a side of peas.

This great family recipe is thanks to Recipe Tin Eats at


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