Grilled Lamb Chops

*Ingredients :

°750g/1.5lb lamb chops (loin chops, front quarter, cutlets)

+Lamb Marinade Piece:

°1/4 c extra virgin olive oil

°3 garlic cloves, finely chop

°1 tablespoon finely chopped rosemary leaves

°1 teaspoon salt and pepper

°2 cups beef broth, low in sodium

°3 tablespoons of plain/all-purpose flour

°1 tablespoon finely chopped rosemary leaves

°2 sprigs rosemary (optional)

*Methods  :

Marinade: Combine marinade ingredients together, then pour over chops. Flip to cover and leave to marinate for at least 1 hour, preferably 3 hours, or overnight.


Take the lamb out of the refrigerator 30 minutes before cooking (to bring it to room temperature).

Heat a large skillet over high heat (no oil needed).

Pick up a piece, scrape off the extra bits of garlic (they burn) and let the excess oil drain off. Put it in a frying pan. Once all the pieces are in, reduce the heat to medium-high.

Cooking times for medium rare (internal temperature 62°C / 145°F):
Loin chops and front chops - 4 minutes per side, or until internal temperature is 62°C/145°F for medium rare

Cutlets and thin steaks - 3 minutes on the first side, then 2 minutes on the second side.

Rest - Remove the lamb from the skillet and place it on a plate. Cover with foil and let it rest for 3 minutes while you prepare the broth.

Pour in all but about 3 tablespoons oil (if you're short, add butter), and return the skillet to medium heat.

Add the flour and stir for 30 seconds.

Pour into the beef broth, stirring constantly to dissolve the flour mixture. If you have lumps, use a whisk.

Add chopped rosemary and sprigs.

Simmer, stirring regularly, for 2-3 minutes, until it thickens to the consistency of gravy.

Serve lamb chops with gravy over creamy mashed potatoes and a side of peas!