Easy Lamb Chops with Rosemary Gravy Recipe | Loin, Forequarter & Cutlets
Cook lamb chops with rosemary gravy using this easy recipe. Juicy loin chops, forequarter, or cutlets seared and served with a rich rosemary-infused sauce. Perfect for family meals or special occasions.
Equipment
- Heavy skillet or cast iron pan
- Tongs
- Measuring spoons
- Saucepan (for gravy)
- Whisk
Ingredients
For Lamb Chops
- 4 lamb chops (loin, forequarter, or rib cutlets)
- Salt and black pepper
- 2 tbsp olive oil or butter
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary
For Rosemary Gravy
- Pan drippings from lamb
- 2 tbsp flour
- 1 cup beef or lamb stock
- ¼ cup red wine (optional)
- 1 sprig fresh rosemary
Optional Flavor Boosters
- 1 tsp Dijon mustard
- Thyme sprigs
- 1 shallot, finely chopped
Instructions
- Season Lamb Chops – Pat dry, season with salt, pepper, garlic, and rosemary.
- Sear Chops – Heat skillet, add oil or butter, sear chops 3–4 minutes per side until golden brown.
- Rest Chops – Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
- Make Gravy – In the same pan, whisk flour into drippings. Slowly add stock and wine, whisking until smooth. Add rosemary and simmer until thickened.
- Serve – Plate chops, drizzle with rosemary gravy, and garnish with fresh herbs.
Notes
- Make-Ahead: Gravy can be prepared in advance and reheated.
- Variations: Try garlic butter, mustard-crusted, or Mediterranean-style lamb chops.
- Serving Idea: Pair with mashed potatoes, roasted vegetables, or crusty bread.
- Storage: Keeps 3 days in fridge, freeze cooked chops for 2 months.