Lamb Chops with Vegetable Gravy
Indulge in the rich, savory flavors of this hearty Lamb Chops with Vegetable Gravy recipe, perfect for a weeknight dinner or special occasion meal. Succulent lamb chops are seasoned with garlic and fresh rosemary before being seared to perfection, creating a golden, caramelized crust. The tender chops are then nestled into a velvety gravy made from sautéed carrots, celery, onions, and beef stock, enhanced with a touch of tomato paste and Worcestershire sauce for a deep, luxurious flavor. With only 15 minutes of prep and a total cooking time of 30 minutes, this dish is surprisingly easy to make, yet elegant enough to impress. Serve with mashed potatoes or crusty bread to soak up every drop of the vegetable-studded gravy, and garnish with freshly chopped parsley for a burst of freshness. Whether you're aiming to elevate your family dinner or impress dinner guests, this irresistible lamb chops recipe is sure to delight.
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Recipe Information
Ingredients
- 6 pieces Lamb chops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 2 tablespoons Butter
- 1 large Carrot, diced
- 1 stalk Celery stalk, diced
- 1 medium Onion, finely chopped
- 1 tablespoon All-purpose flour
- 1.5 cups Beef stock
- 1 tablespoon Tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Start by patting the lamb chops dry with paper towels. Season both sides of the chops with salt, black pepper, minced garlic, and fresh rosemary.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes on each side until they are golden brown. Transfer the chops to a plate and tent them with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Once melted, add the diced carrot, celery, and chopped onion. Sauté for 5-7 minutes, stirring often, until the vegetables are soft and slightly caramelized.
Sprinkle the vegetables with the all-purpose flour and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef stock while stirring to avoid lumps. Add the tomato paste and Worcestershire sauce, mixing well. Bring the mixture to a simmer.
Reduce the heat to low and continue simmering for 10 minutes until the gravy thickens, stirring occasionally.
Return the lamb chops to the skillet and spoon the gravy over the chops. Cover the skillet and simmer for another 5 minutes to warm the chops through and allow the flavors to meld.
Serve the lamb chops hot, topped with the vegetable gravy. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.9 g | 342% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.4 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 364 mg | 28% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3752 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
