Lamb Chops with Rosemary and Onion Sauce
Lamb Chops with Rosemary and Onion Sauce



  • 8 lamb chops
  • 1 onion, cut into wedges
  • For the Sauce
  • 1 chopped onion
  • 1 tbsp rosemary leaves, chopped
  • 25g butter
  • 25g flour
  • 175ml milk
  • 175ml veg stock
  • 2 tbsp heavy cream
  • Season the lamb chops and place in a roasting tin with the onion wedges tucked around them. Cook at 200C for 30 mins for medium-rare, then remove and leave to rest for 10 mins.
  • Meanwhile, make the sauce by melting the butter in a small saucepan and cook the onion for 5 mins. Add the chopped rosemary, cook on low for 15 mins, then stir in the flour until smooth. Gradually add the milk followed by the stock - little by little - stirring as you go to make a thick sauce. Season well, then blitz half the sauce with a hand blender until smooth, before mixing back into the other half along with the cream. Season to taste, then serve in a jug alongside the lamb chops and your favourite steamed greens.
45 mins
4 serving

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