Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)

Lamb Chops with Rosemary Gravy is a classic dish featuring tender, juicy lamb chops served with a rich and flavorful rosemary-infused gravy. This dish can be made using different cuts such as loin chops, forequarter chops, or lamb cutlets, depending on your preference. The gravy enhances the natural flavor of the lamb with its fragrant rosemary and savory notes.

Ingredients:

For the Lamb Chops:

• 6-8 lamb chops (loin, forequarter, or cutlets)
• 1 tablespoon olive oil
• 2-3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Salt and pepper, to taste

For the Rosemary Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef or lamb broth
• 1/2 cup dry red wine (optional)
• 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
• 1 teaspoon Dijon mustard (optional, for extra flavor)
• Salt and pepper, to taste

Instructions:

1. Prepare the Lamb Chops:

• Pat the lamb chops dry with paper towels.
• Season both sides of the chops generously with salt, pepper, minced garlic, and chopped rosemary.
• Let the lamb chops sit at room temperature for about 15-20 minutes to allow the flavors to develop.

2. Sear the Lamb Chops:

• Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
• Once the oil is hot, add the lamb chops and sear for 3-4 minutes on each side, depending on the thickness, until they are nicely browned and cooked to your desired doneness. For medium-rare, cook to an internal temperature of about 135°F (57°C).
• Remove the lamb chops from the skillet and cover with foil to keep warm while you make the gravy.

3. Make the Rosemary Gravy:

• In the same skillet, reduce the heat to medium and melt the butter.
• Whisk in the flour to create a roux, stirring constantly for about 1 minute until it becomes golden.
• Gradually add the beef or lamb broth, whisking to combine and prevent lumps.
• If using, pour in the red wine and bring the mixture to a simmer. Let it cook for 3-5 minutes, allowing the alcohol to cook off and the sauce to thicken.
• Stir in the chopped rosemary and Dijon mustard (if using) and season the gravy with salt and pepper to taste.
• Let the gravy simmer for a couple more minutes until it reaches the desired consistency.

4. Serve:

• Pour the rosemary gravy over the lamb chops or serve it on the side.
• Garnish with fresh rosemary sprigs and serve with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Tips:

• You can use chicken or vegetable broth if you don’t have beef broth on hand, though beef broth will provide a richer flavor.
• For an even more intense rosemary flavor, you can infuse the oil with rosemary before cooking the lamb chops by adding a sprig of fresh rosemary to the hot oil for a minute, then removing it before searing the lamb.
• Use a meat thermometer to ensure the lamb is cooked to your preferred doneness (135°F for medium-rare, 145°F for medium).

Enjoy your Lamb Chops with Rosemary Gravy, a beautifully balanced dish that highlights the flavors of tender lamb with the earthy, aromatic notes of rosemary!