Directions :
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
Cutlets & thin leg steaks – 3 minutes on the first side then 2 minutes on the second side.
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.
SERVING:
Serve lamb chops with gravy over creamy mashed potato and a side of peas!
Enjoy !!
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