Creative Culinary Solutions

Lamb Chops with Rosemary Infused Brown Gravy

Our brown gravy is easy to use, and extremely versatile. Try incorporating a favourite herb or spice and the possibilities become endless. Rosemary and lamb are a dynamic duo of flavours, and the gravy ties everything together for a truly impressive meal.

Difficulty: 10/20
Yield serving: 10
Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty

10/20

Yield serving

10

Preparation time

10 minutes

Cooking time

10 minutes

Ingredients

  • 1 L (4 cups), prepared, of Instant Brown Gravy Mix
  • 20 g (1 oz) of Condiment Mix for Meat
  • 15 mL (1 tbsp) of cumin powder
  • 30 mL (2 tbsp) of rosemary, crushed
  • 20 lamb chops
  • 50 g (5 tbsp) of butter
  • 3 shallots, finely diced
  • 175 mL (3/4 cup) of grape juice
  • 5 mL (1 tsp) of Dijon mustard
  • 45 mL (3 tbsp) of parsley, finely chopped

Preparation

  • Prepare the Brown gravy according to package directions, keep warm.
  • Mix the cumin, the condiment mix, and the rosemary and evenly season both sides of each lamb chop.
  • In a large pan heat the butter at high heat until it is slightly browned. Sear the lamb chops in the brown butter and place on a baking sheet until ready to use.
  • In the same pan, sweat the onions, and then deglaze with grape juice.
  • Let the liquid reduce by half then add the brown gravy, dijon mustard along with half of the parsley and simmer for 7-8 minutes.
  • Place the lamb chops in a hot oven until the desired cooking temperature is reached.
  • Serve two chops per person covered with the finished sauce.

This flavorful lamb dish is best served with fluffy coucous, great for soaking up all the rosemary gravy.

Ingredients

  • 1 L (4 cups), prepared, of Instant Brown Gravy Mix
  • 20 g (1 oz) of Condiment Mix for Meat
  • 15 mL (1 tbsp) of cumin powder
  • 30 mL (2 tbsp) of rosemary, crushed
  • 20 lamb chops
  • 50 g (5 tbsp) of butter
  • 3 shallots, finely diced
  • 175 mL (3/4 cup) of grape juice
  • 5 mL (1 tsp) of Dijon mustard
  • 45 mL (3 tbsp) of parsley, finely chopped

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