Introduction
Lamb chops are a delightful and flavorful dish that can elevate any meal. With their tender meat and rich taste, they are perfect for both special occasions and casual dinners. This recipe features a simple marinade that enhances the natural flavors of the lamb, accompanied by a savory rosemary gravy that ties everything together. Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress.
Detailed Ingredients with measures
Lamb Chops:
750g / 1.5 lb lamb chops (loin chops, forequarter, or cutlets)
Marinade:
1/4 cup extra virgin olive oil
3 garlic cloves, finely minced
1 tablespoon fresh rosemary leaves, finely chopped
1 teaspoon each of salt and pepper
Gravy:
2 cups low-sodium beef stock
3 tablespoons plain/all-purpose flour
1 tablespoon fresh rosemary leaves, finely chopped
2 rosemary sprigs (optional)
Prep Time
1 hour (preferably up to overnight)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes (including marinating)
Yield: Serves 4
To prepare the lamb chops, start by marinating them to create a depth of flavor. After allowing the chops to rest at room temperature, cook them in a hot skillet until they reach the desired doneness. The accompanying gravy, made from the pan drippings, is quick to prepare and adds a delicious finishing touch. Serve the lamb chops with creamy mashed potatoes and peas for a hearty and satisfying meal. Enjoy this wonderful combination that brings together taste and elegance!
Detailed Directions and Instructions
Marinate the Lamb Chops:
Combine the marinade ingredients in a bowl. Place the lamb chops in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably 3 hours or overnight.
Prepare for Cooking:
Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
Cook the Lamb Chops:
Heat a large skillet over high heat; no additional oil is needed due to the marinade. Shake off excess marinade from the lamb chops, especially the garlic to prevent burning. Place the chops in the skillet. Reduce the heat to medium-high. For medium-rare:
– Loin chops & forequarter chops: Cook for 4 minutes on each side.
– Cutlets & thin leg steaks: Cook for 3 minutes on the first side and 2 minutes on the second side. Remove the lamb chops from the skillet, cover loosely with foil, and let them rest for 3 minutes.
Prepare the Gravy:
Pour off all but about 3 tablespoons of oil from the skillet. If there’s not enough oil, add butter to make up the difference. Return the skillet to medium heat. Add the flour and stir continuously for 30 seconds. Gradually pour in the beef stock while stirring constantly to dissolve the flour mixture. If lumps form, use a whisk to smooth them out. Add the chopped rosemary and rosemary sprigs (if using). Simmer the mixture, stirring regularly, for 2 to 3 minutes until it thickens to a gravy consistency.
Serve:
Serve the lamb chops with the rosemary gravy poured over them. Accompany with creamy mashed potatoes and a side of peas for a complete meal.
Notes
Marinade Time:
For optimal flavor, marinating overnight is recommended.
Resting Time:
Letting the lamb chops rest after cooking helps retain juices, making them more succulent.
Cooking Time Variation:
Adjust cooking times based on thickness of lamb chops and desired doneness.
Gravy Consistency:
If the gravy is too thick, add a little more beef stock; if too thin, simmer longer to reduce.
Dietary Considerations:
Ensure beef stock is low-sodium if monitoring salt intake.
Cook Techniques
Marinating
Marinating the lamb chops infuses them with flavor and tenderizes the meat. Let them sit in the marinade for at least 1 hour, with a preference for 3 hours or overnight to enhance the taste.
Bringing to Room Temperature
Take the lamb chops out of the refrigerator 30 minutes before cooking. This helps them cook evenly by reducing the temperature difference between the meat and the heat source.
Cooking on High Heat
Start by heating the skillet over high heat to create a good sear on the lamb chops. The marinade provides enough fat, so there’s no need to add oil at this stage.
Flipping for Perfect Doneness
Cook loin and forequarter chops for 4 minutes on each side for medium-rare. For cutlets and thin leg steaks, cook for 3 minutes on the first side and 2 minutes on the second side for the same doneness.
Resting the Meat
After cooking, allow the lamb chops to rest for at least 3 minutes under loose foil. This step helps the juices redistribute, resulting in a more flavorful bite.
Making Gravy
Use the residual fond in the skillet to develop flavor in the gravy. After removing excess oil, add flour to make a roux, then gradually whisk in beef stock to create a smooth, thick sauce.
Serving with Garnish
Serve the lamb chops hot, topped with rosemary gravy. Pairing them with creamy mashed potatoes and peas enhances the overall dining experience.
FAQ
Can I use a different cut of lamb for this recipe?
Yes, you can use different cuts of lamb, such as rib chops or rack of lamb. Adjust the cooking time based on the thickness of the cut to achieve your desired doneness.
How long can I marinate the lamb chops?
You can marinate the lamb chops for a minimum of 1 hour, but they will benefit from longer marination, preferably 3 hours or up to overnight.
What should I do if the gravy is too thick?
If the gravy becomes too thick, you can add a little more beef stock or water to reach your desired consistency while stirring well to combine.
Can I make this dish ahead of time?
Yes, you can marinate the lamb chops ahead of time. However, it’s best to cook them fresh for the best flavor and texture. You can prepare the gravy in advance and reheat it when serving.
What are good side dishes to serve with lamb chops?
Lamb chops pair well with sides like creamy mashed potatoes, roasted vegetables, or a fresh salad. You can also serve them with couscous or rice for a complete meal.
Conclusion
The lamb chops marinated in a flavorful mixture of olive oil, garlic, and rosemary offer a deliciously tender and juicy dish, perfect for special occasions or a delightful family dinner. The accompanying rosemary gravy elevates the meal further, creating a harmonious blend of flavors that will leave your guests craving more.
More recipes suggestions and combination
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Serve the lamb chops with a refreshing mint yogurt sauce made from Greek yogurt, fresh mint, lemon juice, and a touch of garlic to complement the richness of the meat.
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Marinate the lamb chops with chimichurri sauce made from parsley, garlic, vinegar, and olive oil for a vibrant, herby flavor. Grill for a smoky finish.
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Add a sweet and tangy twist by glazing the lamb chops with a mix of honey, mustard, and balsamic vinegar during the last few minutes of cooking.
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Pair the lamb chops with a medley of roasted seasonal vegetables such as carrots, bell peppers, and zucchini, drizzled with balsamic reduction for added flavor.
