Grilled Lamb Chops with The Boss Marinade & Rosemary Onion Gravy

Inspired by the bold flavours of the British countryside, this lamb chop recipe combines traditional rustic cooking with the fiery kick of The Boss, our signature fermented hot sauce. Perfect for a hearty weekend supper or an elevated weekday feast.

Serves: 2-3

Cook Time: 1.5 hours (includes marinading time)

Ingredients:

For the marinade:

• 4–6 lamb chops

• 2 tbsp The Boss hot sauce

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• Salt and freshly ground black pepper, to taste

For the gravy:

• 1 red onion, diced

• 1 sprig fresh rosemary

• 200ml chicken stock

• 1 tsp plain flour

To serve:

• Steamed greens (e.g., tender stem broccoli, kale)

• Roast or mashed potatoes

Instructions:

1. Marinate the Lamb: In a bowl, mix The Boss, olive oil, garlic, salt and pepper. Coat the lamb chops thoroughly, cover, and refrigerate for at least 1 hour.

2. Bring to Room Temp: Remove the chops from the fridge about 20 minutes before cooking to let them come to room temperature – this helps them cook more evenly.

3. Sear the Chops: Heat a non-reactive pot (like a cast iron or Dutch oven) over medium-high heat. Sear the lamb chops for 5–8 minutes per side, depending on thickness and your preferred doneness.

4. Rest the Meat: Remove the chops and wrap them loosely in foil (shiny side in). Let them rest for 5 minutes, they’ll finish cooking and stay juicy.

5. Make the Gravy: In the same pot, add the red onion and rosemary. Cook over medium heat until the onions soften and pick up the lamb’s flavour (about 5–7 minutes). Sprinkle in the flour, stir well, then gradually add the chicken stock. Let it bubble until thickened.

6. Serve Up: Plate the lamb chops with greens and your choice of potatoes. Spoon over that rich rosemary onion gravy and enjoy the fire and flavour.