Pan Seared Lamb Chop Recipe With Rosemary Gravy
~ Hi Friends! Something up-front that I have to share is that I am an Amazon Associate and therefore there may be affiliate links on my site! By clicking on them, or purchasing recommended items I may earn from qualifying purchases, at no extra cost to you! However, I only recommend products I absolutely love and use or would use in my own home! Now, onto the recipe you came to see.
See Privacy Policy & Disclosure Policy for complete details.
Prepare garlic herb lamb chops to perfection with this easy pan seared recipe served with a smooth and delicious rosemary herb gravy.
Springtime is lambing season and a time you’ll see your local grocery stores selling leg of lamb, lamb loin chops or even crown rack of lamb. Yes, lamb has it’s season just like corned beef and cabbage. Don’t think that lamb is only to be eaten in the spring as it can be eaten any time of the year. So, pick up some lamb loin chops and make this recipe today. Well, if not for today then for sometime soon.
You know, a local French restaurant that we visit here in Missouri maybe once every year, because it is so expensive, has inspired me to branch out and make my own lamb dishes right at home.
Lamb meat is a popular dish served on or around Easter. Matter of fact, roast leg of lamb at Eastertime has been a tradition among Christian families for decades.
Another popular meat at Eastertime is ham. Our family would fix ham at Easter and then we’d have ham and beans with the leftover ham. That was good too! As times a changing I decided to incorporate some lamb dishes on the blog and wanted to share this recipe for lamb chops with you. Anyway, let’s get to making this delicious lamb chop recipe.
Pan Seared Lamb Chop Recipe
Ingredients:
- 4 lamb loin chops
- 1/4 cup extra virgin olive oil
- 4 sprigs of fresh rosemary (using leaves only) 2 sprigs for marinade and 2 sprigs for the gravy
- 2 sprigs of fresh thyme
- 4 garlic cloves
- 1/2 teaspoon fresh cracked pepper for marinade
- kosher salt for seasoning
- 2 cups beef broth
- 3 Tablespoons all-purpose flour
Directions:
Prepare Marinade
In a small bowl add olive oil. Prepare herbs by chopping to a medium texture and add to olive oil. I have found using this mezzaluna chopper set works wonders. The double blade with handles on each side make it easy to rock back and fourth on the cutting board chopping herbs to perfection.
Press garlic and add to olive oil mixture and finally add fresh ground pepper. Stir all ingredients together and set aside. There will be extra marinade so if you’re making anywhere from four to six lamb chops you should have plenty.
Marinade Lamb Chops
Place lamb chops on a plate and spoon marinade on tops and bottoms of chops. Sprinkle with a pinch or two of kosher salt. Cover (if desired) and let meat rest for at least 1 hour on the counter to get to room temperature.
While the meat is marinating prepare side dishes like potatoes and a vegetable. For this dish I made roasted rosemary baby new potatoes and glazed carrots (recipes to come).
Pan Sear Lamb Chops
After the meat has reached room temperature place skillet on stovetop and turn heat to medium/medium high. You want to start with a hot skillet. By doing so this will give the chops a nice crust.
Before placing lamb chops in hot skillet scrape off some of the herbs, especially the garlic, then gently place lamb chops into hot pan and cook for about 4 minutes then flip and continue cooking chops until internal temperature reaches to around 125 degrees Fahrenheit.
Tip: Internal temperatures of meat of 120 degrees Fahrenheit is considered rare, 125 degrees F is medium rare, 130 degrees F is medium and 145 degrees F is well done. It’s best to use an instant read thermometer to get the desired doneness.
I will usually remove the lamb chops from the skillet when they become around 125 degrees Fahrenheit and finishing cooking them in the oven. So, with that said, once the chops reach 125 degrees Fahrenheit move them to a baking pan covered with foil and place in the oven on the middle rack and broil for about 2-3 minutes or until internal temperature reaches 128-130 degrees Fahrenheit or desired temperature. Allow lamb chops to rest on plate covered with foil while making rosemary herb gravy.
Making Gravy
Place about 1 cup beef broth in a large glass and add flour. Whisk until ingredients are combined and without lumps. Pour mixture into warm skillet adding herbs, salt and pepper to taste and cook over medium heat. The mixture will quickly become thickened so slowly add remaining broth while whisking and cooking over heat until desired gravy thickness is achieved.
Serve and enjoy!
Side Dish Suggestions:
I AM EXCITED YOU ARE VIEWING JETT’S PAN SEARED LAMB CHOP RECIPE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe. ***
Pan Seared Lamb Chop Recipe With Rosemary Gravy
Make the most delicious lamb chop recipe using a garlic and herb marinade, pan seared and accenting with a smooth rosemary herb gravy.
Ingredients
- 4 lamb lion chops
- 1/4 cup extra virgin olive oil
- 4 sprigs fresh rosemary using leaves only (2 springs for marinade and 2 sprigs for the gravy)
- 4 garlic cloves
- 1/2 teaspoon fresh cracked pepper for marinade
- kosher salt for seasoning
- 2 cups bee broth
- 3 Tablespoons all-purpose flour
Instructions
-
Prepare Marinade
In a small bowl add olive oil. Prepare herbs by chopping to a medium texture and add to olive oil. I have found using this mezzaluna chopper set works wonders. The double blade with handles on each side make it easy to rock back and fourth on the cutting board chopping herbs to perfection.
Press garlic and add to olive oil mixture and finally add fresh ground pepper. Stir all ingredients together and set aside. There will be extra marinade so if you’re making anywhere from four to six lamb chops you should have plenty.
-
Marinade Lamb Chops
Place lamb chops on a plate and spoon marinade on tops and bottoms of chops. Sprinkle with a pinch or two of kosher salt. Cover (if desired) and let meat rest for at least 1 hour on the counter to get to room temperature.
While the meat is marinating prepare side dishes like potatoes and a vegetable. For this dish I made roasted rosemary baby new potatoes and glazed carrots (recipes to come).
-
Pan Sear Lamb Chops
After the meat has reached room temperature place skillet on stovetop and turn heat to medium/medium high. You want to start with a hot skillet. By doing so this will give the chops a nice crust.
Before placing lamb chops in hot skillet scrape off some of the herbs, especially the garlic, then gently place lamb chops into hot pan and cook for about 4 minutes then flip and continue cooking chops until internal temperature reaches to around 125 degrees Fahrenheit.
Tip: Internal temperatures of meat of 120 degrees Fahrenheit is considered rare, 125 degrees F is medium rare, 130 degrees F is medium and 145 degrees F is well done. It’s best to use an instant read thermometer to get the desired doneness.
I will usually remove the lamb chops from the skillet when they become around 125 degrees Fahrenheit and finishing cooking them in the oven. So, with that said, once the chops reach 125 degrees Fahrenheit move them to a baking pan covered with foil and place in the oven on the middle rack and broil for about 2-3 minutes or until internal temperature reaches 128-130 degrees Fahrenheit or desired temperature. Allow lamb chops to rest on plate covered with foil while making rosemary herb gravy.
-
Making Gravy
Place about 1 cup beef broth in a large glass and add flour. Whisk until ingredients are combined and without lumps. Pour mixture into warm skillet adding herbs, salt and pepper to taste and cook over medium heat. The mixture will quickly become thickened so slowly add remaining broth while whisking and cooking over heat until desired gravy thickness is achieved.
Serve and enjoy!
