Succulent Boiled Lamb Chops with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat22gram
Protein28gram
Ingredients
- Lamb chops (preferably bone-in, fresh - look for pinkish-red color and firm texture)4 pieces
- Water1.5 liters
- Carrot (medium-sized, peeled)1 piece
- Onion (medium-sized, peeled and quartered)1 piece
- Celery stalk1 piece
- Garlic cloves (whole, peeled)2 pieces
- Bay leaf1 piece
- Black peppercorns5 pieces
- Saltto taste n/a
- All-purpose flour (for gravy thickening)2 tbsp
- Butter (unsalted)2 tbsp
- Fresh parsley (optional, chopped for garnish)1 tbsp
This recipe guides you through boiling lamb chops to achieve tender, juicy meat paired with a flavorful homemade gravy. Boiling is a gentle cooking method that keeps the meat moist and infuses it with flavor. The gravy, made from the cooking liquids and simple pantry ingredients, complements the lamb beautifully. The total estimated cost of ingredients is approximately $12 USD, €11, £9, and ₹880. Each serving provides about 350 kcal. This recipe suits a medium complexity home cook and requires about 45 minutes total time. It's perfect for those seeking comfort food with minimal fuss.
Preparation instructions
Prepare the Ingredients
1Wash the lamb chops under cold running water and pat them dry with paper towels. Peel and prepare the vegetables: peel and cut the carrot into large pieces, quarter the onion, and cut the celery stalk into large chunks. This helps build a flavorful cooking broth.
Fill Pot and Add Ingredients
2Place lamb chops in a large pot. Add 1.5 liters of cold water ensuring the chops are fully submerged. Add the prepared carrot, onion, celery, whole garlic cloves, bay leaf, black peppercorns, and salt to taste. Using cold water allows flavors to infuse gradually.
Bring to a Gentle Boil and Simmer
3Heat the pot over medium-high heat until the water starts to boil gently. Once boiling, reduce the heat to low, so the water simmers gently (small bubbles, not a rolling boil). Cover the pot partially with a lid. Simmer for 30 minutes. This gentle cooking tenderizes the meat without toughening it.
Check Internal Temperature Safely
4After 30 minutes, use a meat thermometer inserted into the thickest part of the lamb chop, avoiding bone, to check internal temperature. It should reach a minimum of 63°C (145°F) for medium-rare; cook longer for well-done (up to 75°C/167°F). If not there yet, continue simmering and check every 5 minutes.
Remove Lamb and Strain Broth
5Once the lamb reaches the desired temperature, carefully remove the chops and set aside, covering to keep warm. Strain the broth through a fine sieve into a separate saucepan to remove vegetables and spices, reserving the liquid for gravy.
Prepare the Gravy
6Melt 2 tablespoons of butter in the saucepan over medium heat. Whisk in 2 tablespoons of flour to form a roux, cooking for about 2 minutes until golden and bubbling (this removes raw flour taste). Gradually whisk in the reserved broth, about 1 cup at a time, stirring constantly until smooth. Simmer the gravy for 5-7 minutes until thickened to your liking.
Season Gravy and Serve
7Taste the gravy and season with salt and pepper if needed. Pour the gravy over the boiled lamb chops and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Cooking Tips
1Use fresh, bone-in lamb chops for better flavor and tenderness.
2Avoid rapid boiling as it can toughen the meat; gentle simmering is key.
3Use a meat thermometer to accurately check the internal doneness and ensure food safety.
4To add extra flavor to the gravy, you can sauté a small diced onion in butter before adding flour.
5Leftover gravy can be refrigerated up to 3 days or frozen for longer storage.
Equipment
- Large pot with lid
- Meat thermometer
- Fine mesh sieve
- Saucepan
- Whisk
- Cutting board and knife
- Measuring spoons
Shopping List
- [ ] Lamb chops (4 pieces) - approx. $10 - Choose fresh chops with a bright pinkish-red color and minimal odor.
- [ ] Carrot (1 medium) - approx. $0.30 - Select firm carrots without cracks.
- [ ] Onion (1 medium) - approx. $0.20 - Pick firm, heavy onions with dry skin.
- [ ] Celery stalk (1 piece) - approx. $0.50 - Look for crisp and green celery stalks.
- [ ] Garlic (2 cloves) - approx. $0.10 - Fresh garlic bulbs should be firm and dry.
- [ ] Bay leaf (1 piece) - approx. $0.10 - Available dried; check for aroma.
- [ ] Black peppercorns (small amount) - approx. $0.10 - Freshly cracked preferred.
- [ ] Salt (to taste) - cost negligible.
- [ ] All-purpose flour (2 tbsp) - approx. $0.05 - Use fresh flour for best thickening.
- [ ] Unsalted butter (2 tbsp) - approx. $0.50 - Fresh butter adds richness.
- [ ] Fresh parsley (1 tbsp, optional) - approx. $0.30 - Check for bright green leaves.
Total approximate cost: $12
FAQ
Can I boil lamb chops ahead of time?
Yes, you can boil lamb chops ahead and refrigerate them. Reheat gently in the gravy to retain moisture.
What if I don’t have a meat thermometer?
Cook lamb chops until the juices run clear and the meat feels firm but not hard. However, a meat thermometer is highly recommended for safety.
Can I use this method for other cuts of lamb?
Yes, boiling works best for tender cuts like chops. Tougher cuts may need longer cooking or different methods like slow cooking.
How can I make the gravy thicker or thinner?
For thicker gravy, add a little more flour and cook longer. For thinner gravy, add more broth or water and whisk well.
Is it safe to boil lamb chops?
Yes, boiling meat is safe when the internal temperature reaches at least 63°C (145°F). Ensure proper handling to avoid cross-contamination.