Introduction
These tender lamb chops are grilled to perfection on the Arteflame, then finished with a rich, aromatic rosemary gravy. Perfect for any occasion, this recipe combines a robust sear with a smooth, herb-infused sauce.
Ingredients
- 6 lamb chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (for searing)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup beef or lamb broth
- 1/2 cup red wine (optional, for added depth)
- 1 tablespoon flour (for thickening the gravy)
- Fresh rosemary sprigs, for garnish
Instructions
Step 1: Prepare the Arteflame Grill
- Light the Arteflame grill using the same method: soak three paper napkins in vegetable oil, place them in the firebox, stack firewood on top, and light. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F.
Step 2: Season the Lamb Chops
- Season the lamb chops on both sides with salt and pepper, pressing the seasoning into the meat for better flavor absorption.
Step 3: Sear the Lamb Chops
- Sear the lamb chops directly on the center grill grate for 1-2 minutes per side, creating a golden crust that locks in the juices. This sear is quick and intense.
Step 4: Move to the Flat Griddle and Start the Gravy
- Move the lamb chops to the flat cooktop griddle around the center to finish cooking to desired doneness. For medium-rare, aim for an internal temperature of 130°F (remove from heat at 115°F).
- Start the gravy on the griddle by melting 1 tablespoon of butter with a drizzle of olive oil. Sauté the minced garlic and shallot until fragrant, about 2 minutes.
Step 5: Make the Rosemary Gravy
- Add the chopped rosemary and stir to release its aroma.
- Pour in the broth and red wine, scraping up any browned bits from the lamb for added flavor.
- Thicken the gravy by sprinkling in 1 tablespoon of flour, stirring continuously until the gravy reaches the desired consistency. Let it simmer and reduce slightly.
- Taste and adjust seasoning with salt and pepper as needed.
Step 6: Serve and Enjoy
- Plate the lamb chops and generously spoon the rosemary gravy over the top. Garnish with fresh rosemary sprigs and serve hot.
Tips
- Gravy consistency: Adjust the thickness by adding more broth or wine if it’s too thick, or letting it reduce further if you prefer it thicker.
- Resting the lamb: Allow the lamb chops to rest for a few minutes after grilling to retain their juices.
- Flavor depth: Red wine in the gravy adds depth, but you can substitute with additional broth if preferred.
Conclusion
Lamb chops with rosemary gravy are a delicious, refined dish that’s surprisingly easy to prepare on the Arteflame. The sear, combined with the fragrant rosemary sauce, creates a memorable flavor profile that will delight your guests.
Variations
- Garlic and Thyme Gravy: Substitute rosemary with thyme and add extra garlic for a different herb profile.
- Balsamic Rosemary Glaze: Add a splash of balsamic vinegar to the gravy for a hint of sweetness.
- Mint and Rosemary Duo: Add a touch of fresh mint along with rosemary for a classic lamb pairing.
- Herbed Butter Finish: Stir in a pat of cold butter at the end of the gravy for a rich finish.
- Mushroom Rosemary Gravy: Add finely chopped mushrooms for a savory, earthy addition to the gravy.
Pairing Suggestions
Serve these rosemary lamb chops with:
- Roasted or mashed potatoes
- Grilled asparagus or green beans
- A mixed greens salad with a light vinaigrette
- A robust red wine like Merlot or Cabernet Sauvignon
