Easy Lamb Chops with Rosemary Gravy Recipe | Juicy & Savory Dinner Idea
Make lamb chops with rosemary gravy using this easy recipe. Juicy loin chops, forequarter, or cutlets seared to perfection and topped with a rich rosemary-infused sauce. Perfect for family dinners or elegant entertaining.
Equipment
- Cast iron skillet or grill pan
- Tongs
- Saucepan (for gravy)
- Measuring cups & spoons
- Meat thermometer
Ingredients
- 1 ½ lbs (700 g) lamb chops (loin, forequarter, or cutlets)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 2–3 fresh rosemary sprigs
- Salt & black pepper to taste
- 2 tbsp flour
- 1 cup beef or lamb stock
- ½ cup red wine (optional, for depth)
- Optional add-ins: thyme, mustard, or cream
Instructions
- Season lamb chops generously with salt and pepper.
- Heat skillet over medium-high heat, add olive oil, and sear chops 3–4 minutes per side until crust forms.
- Remove chops and let rest while making gravy.
- Deglaze pan with wine or stock, scraping up browned bits.
- Add butter, then whisk in flour until smooth.
- Stir in remaining stock and rosemary, simmer until thickened.
- Return chops briefly to coat or serve with gravy spooned over.
- Garnish with fresh rosemary sprigs.
Notes
- Pro Tip: Rest lamb chops for 5 minutes before serving for juicier results.
- Medium-rare (145°F / 63°C) is ideal for tenderness.
- Fresh rosemary sprigs deliver maximum aroma.
- Deglazing the pan ensures a flavorful gravy.
- Avoid overcooking—lamb can become tough quickly.