This recipe came about because of the leftover gravy we had from the Thanksgiving turkey. We had some loin chops on hand and decided to cook them in the gravy. Now, this recipe can work as we did it, with leftover gravy. But in a pinch, you can make your own gravy. Its not that hard, and it’s much better than the watery canned gravy you get in a  supermarket.

This dish is great with mashed potatoes. A combination made in heaven.


8 lamb loin chops or rib chops, about 1-inch thick
Salt and fresh ground pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon dried thyme
4 tablespoons olive oil
2 tablespoons butter
2 cups leftover gravy—or you can make your own gravy in recipe given which includes:
¼ flour
2 cups chicken or turkey stock


  1. Wash lamb chops under cold running water and pat dry with paper towels.
  2.  Season with salt, pepper, oregano and thyme
  3.  Heat olive oil combined with butter pan a large pan or skillet over medium heat. Add lamb chops and sear about 2 minutes on each side.
  4.  Remove chop from skillet, set aside. To the oil in the skillet, add the flour, and blend thoroughly. Add stock, and cook, stirring constantly over medium heat until mixture thickens.
  5.  Add lamb chops to gravy in pan, bring to a boil, lower heat, cover and simmer for 20 minutes or until lamb chops are tender.
    Yield : 4-6 servings.