Print: Oven-Broiled Lamb Chops with Gravy

This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.

Prep

19 min

Cook

54 min

Servings

Difficulty

Medium

Ingredients

0.5 cups dry red wine
0.25 cups soy sauce
0.25 cups balsamic vinegar
4 cloves garlic , crushed
2 tablespoons chopped fresh cilantro
2 tablespoons grated fresh ginger
4 , 4 ounce
1 tablespoon all-purpose flour , or as needed

Instructions

1 Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
3 Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
4 Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
5 Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

Nutrition per serving

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