Best Lamb Chops With Vegetable Gravy Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

SLOW COOKER LAMB CHOPS

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

LAMB CHOPS WITH ROASTED VEGETABLES

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• Pat dry the lamb chops and place them onto an oiled tray.
• Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
• Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
• To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
• Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
• With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
• Leave the garlic cloves whole with their skin on.
• Put all the chopped vegetables, onions and garlic cloves in a bowl.
• Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
• Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
• Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
• Transfer the chops and vegetables onto a serving plate.
• Scrape and pour the remaining juices from the tray into a saucepan.
• Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
• Pour the gravy into a jug and serve along with the lamb chops and vegetables.

OVEN-BROILED LAMB CHOPS WITH GRAVY

Steps:

• Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
• Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
• Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

LAMB CHOPS WITH GARLIC AND ROSEMARY

Steps:

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.

LAMB CHOPS WITH VEGETABLE GRAVY

Steps:

• Sprinkle chops with salt & pepper and dredge in flour.
• In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
• Now in drippings cook carrot, onion, celery, and garlic 5 minutes
• Add wine , tomatoes, boullion, bay, thyme, and allspice.
• Add chops.
• Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
• Remove bay leaf and any bones that are loose.
• Remove chops to serving platter.
• Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.
• Enjoy!