Rosemary Lamb Loin Chop with Mint Gravy
Slimming Eats Recipe
Extra Easy – 1 syn per serving
- 4 lamb loin chops (make sure all visible fat is removed)
- fresh chopped rosemary
- 270ml of lamb stock
- 2 teaspoons of dried mint
- 1 tablespoon of cornstarch/cornflour (2 syns)
- salt and black pepper
- Frylight or Pam spray
Preheat oven to 200c of 400f
Season the lamb chops with some salt and pepper and sprinkle with some fresh chopped rosemary.
Spray a frying pan over a medium high heat with some Frylight or Pam spray and brown all sides of the lamb loin chops and then transfer to an oven proof dish.
Add your stock to a small saucepan and bring to a boil. Mix the cornstarch with a little cold water to make a paste and add this into the stock, whisking continuously until it starts to thicken, then pour over the lamb chops and bake in the oven for approx 10-15 mins until chops are cooked to your liking.
Serve with your choice of sides. I served mine with roasted potatoes and a mixture of steamed vegetables.
You could alternatively make the gravy for a roasted leg of lamb.
We love lamb so I knew this wouldn't disappoint, great flavor to this gravy, definitely having this again.
Hi Siobhan, i came across
this recipe and really fancied making it for dinner but i'm confused as to when you're supposed to add the mint as there is no reference to it in the method ?