Description
Savory lamb chops with a silky rosemary gravy, perfect for a quick weeknight meal.
Ingredients
Scale
- 800 g lamb chops (about 8 chops)
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 30 ml olive oil (2 tbsp)
- 30 g unsalted butter (2 tbsp)
- 2 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (about 40 g)
- 120 ml red wine or dry sherry (1/2 cup)
- 240 ml beef or chicken stock (1 cup)
- 1 tsp Dijon mustard (5 g)
- Optional: 1 tsp cornstarch + 1 tbsp cold water
- Optional: 1 tsp lemon juice
Instructions
- Bring meat to room temperature and season. Pat lamb chops dry and season both sides with salt and pepper. Let sit for 20–30 minutes.
- Preheat the pan and sear the chops. Heat a skillet over medium-high and add olive oil. Sear chops for 2–3 minutes per side.
- Rest the chops. Transfer chops to a plate and tent with foil for 5–8 minutes.
- Make the rosemary gravy in the same pan. Discard excess fat but keep brown bits. Add butter, shallot, and sauté.
- Deglaze and reduce. Pour in wine and scrape the pan. Simmer until reduced by half, then add stock and simmer.
- Finish the gravy. Remove from heat, whisk in mustard and cold butter until glossy. Season to taste.
- Serve the chops with the sauce. Return chops to pan to warm again and garnish with additional rosemary.
Notes
Ensure to rest the lamb chops properly for juicy slices. Avoid overcrowding the pan for the best sear.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Searing and Deglazing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chop plus sauce
- Calories: 520
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 120mg