Savory Grilled Lamb Chops with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein32gram
Ingredients
- lamb chops4 piece
- olive oil (extra virgin preferred) - choose one with a fresh fruity aroma for best flavor2 tbsp
- garlic cloves - fresh, firm, and free of sprouting green shoots3 clove
- fresh rosemary - look for bright green, fragrant sprigs2 tbsp
- salt - preferably kosher salt for easy seasoning1 tsp
- black pepper - freshly ground for best aroma1 tsp
- unsalted butter2 tbsp
- all-purpose flour2 tbsp
- beef or lamb stock - choose low sodium if available1 cup
- red wine (optional) - pick a dry red wine you enjoy drinking1/4 cup
- onion - firm, dry skin, medium-sized1 piece
This recipe guides you through grilling flavorful lamb chops and pairing them with a delicious homemade gravy. Perfect for beginners, it emphasizes food safety with recommended internal temperatures and practical tips. The dish features a rich, savory taste with a total ingredient cost of approximately $15 / €13 / £11 / ₹1200 and yields about 4 servings, each containing roughly 450 kcal. It suits medium complexity cooks, with a total prep and cooking time of 50 minutes. Enjoy a satisfying meal that's both approachable and impressive!
Preparation instructions
Prepare the Lamb Chops
1Pat the lamb chops dry with paper towels to ensure a good sear. Rub both sides evenly with olive oil, then sprinkle with salt, pepper, and chopped fresh rosemary. Let them rest for 15 minutes at room temperature; this helps develop flavor and promotes even cooking.
Preheat the Grill
2Preheat your grill to medium-high heat (about 200-220°C / 392-428°F). Clean the grates thoroughly with a grill brush to prevent sticking and ensure nice grill marks.
Grill the Lamb Chops
3Place the lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, turning once. Use a meat thermometer to check the internal temperature: 63°C (145°F) for medium-rare. Lamb is safe to eat at this temperature but always let it rest.
Rest the Lamb
4Remove the chops from the grill and transfer them to a warm plate. Tent loosely with aluminum foil and rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat juicy.
Prepare the Gravy Base
5While the lamb rests, finely chop the onion and garlic cloves. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent.
Make the Roux
6Add 2 tablespoons of all-purpose flour to the onions, stirring continuously for 1-2 minutes to cook out the raw flour taste. This mixture, called roux, will thicken the gravy nicely.
Deglaze and Simmer the Gravy
7Slowly pour in the stock and red wine (if using), whisking constantly to avoid lumps. Bring to a gentle simmer and cook for about 5 minutes until the gravy thickens slightly. Season to taste with salt and pepper.
Serve the Grilled Lamb Chops with Gravy
8Arrange the rested lamb chops on plates and spoon warm gravy over the top or serve on the side. Garnish with extra rosemary if desired. Enjoy your perfectly grilled lamb chops with rich, flavorful gravy!
Cooking Tips
1Use a clean meat thermometer inserted into the thickest part of the chop, avoiding bone, to check doneness accurately.
2Avoid cross-contamination by using separate cutting boards and utensils for raw lamb and other ingredients.
3If you prefer your lamb more well-done, grill until the internal temperature reaches 71°C (160°F). Prolonged cooking may make the meat less tender.
4For a quicker gravy, you can substitute the freshly made gravy with a good-quality prepared beef gravy mixed with a splash of red wine.
5Resting the meat after grilling is crucial to keep it juicy and tender when cutting.
Equipment Needed
- Grill (gas or charcoal)
- Grill brush
- Meat thermometer
- Medium saucepan
- Whisk
- Knife and cutting board
- Tongs
- Aluminum foil
Grocery Shopping List
- [ ] Lamb chops (~$12) - Choose chops with good marbling and bright red color for juiciness.
- [ ] Olive oil (~$0.50) - Extra virgin olive oil has the best flavor for seasoning.
- [ ] Garlic (~$0.30) - Fresh and firm cloves provide the best aroma.
- [ ] Fresh rosemary (~$1.00) - Look for fresh, crisp sprigs.
- [ ] Salt (~$0.10) - Kosher salt dissolves easily and seasons evenly.
- [ ] Black pepper (~$0.10) - Freshly ground black pepper packs more flavor.
- [ ] Unsalted butter (~$0.50) - Use unsalted for better control of gravy saltiness.
- [ ] All-purpose flour (~$0.20) - Needed for gravy thickening.
- [ ] Beef or lamb stock (~$0.80) - Low sodium preferred.
- [ ] Red wine (optional) (~$2.50) - Pick one you like drinking.
- [ ] Onion (~$0.30) - Medium-sized and firm.
Total approximate cost: $18.30
FAQ
What internal temperature should lamb chops be cooked to?
For medium-rare lamb chops, grill until the internal temperature reaches 63°C (145°F). Allow the meat to rest for 5-10 minutes before eating. For medium, cook to 71°C (160°F).
How do I avoid overcooking lamb chops?
Use a meat thermometer to check the internal temperature early. Remove the chops from the grill once they reach the desired temperature and let them rest; residual heat will continue to cook them slightly.
Can I use an oven instead of a grill?
Yes, you can sear lamb chops in a hot skillet and finish cooking in a preheated oven at 200°C (400°F) until the desired internal temperature is reached.
How should I store leftover grilled lamb chops?
Cool them to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy ahead, store it in the refrigerator, and reheat gently on the stove while stirring before serving with the lamb.