Name: Lamb chops with rosemary gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Australian
Ingredients: 750 g lamb chops (loin, forequarter or cutlets); 60 ml (¼ cup) extra virgin olive oil; 3 garlic cloves, finely minced; 1 tbsp finely chopped rosemary leaves (marinade); 1 tsp salt; 1 tsp black pepper; 500 ml (2 cups) low-sodium beef stock; 3 tbsp plain flour; 1 tbsp finely chopped rosemary leaves (gravy); 2 rosemary sprigs (optional); Butter, if needed to make up pan fat

Method

Mix oil, garlic, 1 tbsp rosemary, salt and pepper. Coat chops. Marinate at least 1 hour (3 hours or overnight is better).
Bring chops to room temperature 30 minutes. Heat a large skillet on high (no extra oil).
Scrape excess garlic off each chop (it burns). Sear; once all are in, drop heat to medium-high. For medium-rare (62°C internal): loin or forequarter about 4 minutes a side. Rest 3 minutes under foil.
Pour off all but about 3 tbsp fat (add butter if short). Medium heat. Stir in flour 30 seconds.
Pour in stock, stirring to dissolve. Add chopped rosemary and sprigs. Simmer 2–3 minutes to a gravy.
Serve chops with gravy, mash and peas.

Tip: Aggressive sear for a crust, then rosemary gravy from the drippings. Brush off garlic before it hits the pan. Fat = flavour; pour off the excess after searing, keep the brown bits.