Now that we have a selection of meat from Australian Organic Meat Co you are able to add to your order. Just wanted to share a classic recipe for lamb chops and gravy with you.
This dish is ideally served with creamy mash potato and minted peas on a cold night with loved ones.
INGREDIENTS:
- 750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets) (Note 1)
Lamb Chop Marinade:
- 1/4 cup extra virgin olive oil
- 3 garlic cloves , finely minced
- 1 tbsp rosemary leaves , finely chopped (Note 2)
- 1 tsp each salt and pepper
Gravy:
- 2 cups beef stock , low sodium
- 3 tbsp flour , plain/all purpose (Note 3 for GF)
- 1 tbsp rosemary leaves , finely chopped (Note 2)
- 2 rosemary sprigs , optional
METHOD:
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 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 TIMES FOR MEDIUM RARE (INTERNAL TEMP 62°C/145°F):
Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
Rest - Remove lamb from skillet and place on a plater. 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.
RECIPE NOTES:
TIP: Garlic and rosemary burns when seared. Just brush off what you can before placing in skillet, then brush off any stray bits before plating up.
1. Lamb Chops - cook times assume the following thickness:
Loin chops (midloin chops) - 2cm / 4/5" thick
Forequarter chops - 1.5 cm / 2/3" thick (usually cut thinner than loin chops)
Trim excess fat if so desired - I do not, because fat = flavour, and excess fat is poured off.
2. Rosemary leaves - try to use fresh, you get so much better flavour! But if you can only get dried, use 2 tsp for each marinade and gravy.
3. Gluten free - Skip flour, ensure stock is gluten free. Mix 1 1/2 tbsp cornflour/cornstarch with 2 tbsp water, then add that into the liquid in the pan. Mix, will thicken in 2 minutes or so.
4. Internal temperature of cooked lamb chops:
Rare 50°C / 122°F
Medium rare 58°C / 136°F
Medium (recommended) 62°C / 144°F
Medium well done 70°C / 158°F
Well done 75°C / 167°F
5. Nutrition assumes excess fat trimmed off loin chops, that 2 tbsp of oil used in marinade and half the salt in the marinade ends up in finished dish. Assumes all gravy is consumed.
Recipe and Photo Credit: Nagi - Recipe Tin Eats
Original Recipe: https://www.recipetineats.com/lamb-chops-with-rosemary-gravy/)
