Ingredients :
750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets
LAMB CHOP MARINADE:
1/4 cup extra virgin olive oil
3 garlic cloves , finely minced
1 tbsp rosemary leaves , finely chopped
1 tsp each salt and pepper
GRAVY:
2 cups beef stock , low sodium
3 tbsp flour
plain/all purpose
1 tbsp rosemary leaves , finely chopped
2 rosemary sprigs , optional
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.