Serves 4-5
This lamb chop recipe is a guaranteed hit. The lip-smacking flavours of quality NZ lamb loin chops marinated in rosemary and garlic, combined with lashings of thick, rich, silky gravy will raise your kitchen game to the next level. Give it a try with mashed potato and peas or your choice of seasonal vegetables.
Ingredients
- 1kg lamb loin chops
Marinade:
- 65 ml extra virgin olive oil
- 3 garlic cloves, finely minced
- 1 tbsp rosemary leaves, finely chopped
- 1 tsp each salt and pepper
Gravy:
- 500 ml beef stock, no added salt
- 30g flour, plain/all purpose
- 1 tbsp rosemary leaves, finely chopped
- 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 the 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 chops to your preferred level of doneness. See hot tips below.
- Rest - Remove lamb from skillet and place on a platter. 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.
- Serve with your choice of seasonal vegetables
🔥 Hot Tip 🔥
The most accurate way to determine the doneness of meat is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, away from fat or bone. Many modern meat thermometers have degree-of-doneness temperatures on their displays.
Rare: 45–50°C
Medium rare: 55–60°C
Medium: 60–65°C
Medium well: 70°C
Well done: 75–80°C
