Step 1

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.

Step 2

Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).

Step 3

Heat a large skillet over high heat (no oil needed).

Step 4

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.

Step 5

Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)

Step 6

Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.

Step 7

Rest - Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.

Step 8

Pour off all but about 3 tbsp oil (if you're short, add butter), return skillet to medium heat.

Step 9

Add flour and stir for 30 seconds.

Step 10

Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.

Step 11

Add chopped rosemary and sprig.

Step 12

Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.

Step 13

Serve lamb chops with gravy over creamy mashed potato and a side of peas!