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Lamb Chops with Rosemary Gravy

Next level lamb chops – flavour infusion with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy.

Recipe Credit:

Serves: 4 | Prep Time 10 mins | Cooking Time 15 mins | Marinating 1 hr


  • 750g lamb chops (loin chops, forequarter, cutlets)

    Lamb Chop Marinade
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, finely minced
  • 1 tbsp rosemary leaves, finely chopped
  • 1 tsp each salt and pepper

  • 2 cups beef stock, low sodium
  • 3 tbsp flour, plain/all purpose
  • 1 tbsp rosemary leaves, finely chopped
  • 2 rosemary sprigs, optional


  1. 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.
  2. Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).
  3. Heat a large skillet over high heat (no oil needed).
  4. 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.
  5. Gravy: Pour off all but about 3 tbsp oil (if you’re short, add butter), return skillet to medium heat.
  6. Add flour and stir for 30 seconds.
  7. Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
  8. Add chopped rosemary and sprig.
  9. Simmer, stirring regularly, for 2 – 3 minutes until it thickens in a gravy consistency.
  10. Serve lamb chops with gravy over creamy mashed potato and a side of peas!


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.

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