Gordon Ramsay Lamb Chop: Herby Crust & Perfect Pink (Print Version)

Gordon Ramsay Lamb Chop Recipe: Master juicy, tender lamb with a fragrant herb crust at home. Get restaurant-quality results in your kitchen!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: High Protein

# Ingredients:

→ Lamb & Marinade Base

01 - 2 French trimmed lamb chops (1.5 inches thick)
02 - 1 tbsp olive oil
03 - 2 garlic cloves, smashed
04 - 2 sprigs fresh rosemary

→ Herb Crust Essentials

05 - 1/4 cup panko breadcrumbs
06 - 2 tbsp finely chopped fresh parsley
07 - 1 sprig fresh thyme, leaves picked and chopped
08 - 1 tbsp Dijon mustard

→ Cooking Fats & Seasonings

09 - 2 tbsp unsalted butter
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really dry with paper towels; this is crucial for a good sear, trust me. I always forget this step the first time and end up with sad, steamed lamb. Then, season them generously with salt and pepper on all sides. Don't be shy! This is where you build the foundational flavor for your Gordon Ramsay Lamb Chop. Let them sit out for about 15-20 minutes to come closer to room temp; it helps them cook more evenly.
02 - While your lamb is chilling, let's get that glorious crust together. In a shallow dish, mix your panko breadcrumbs, finely chopped fresh parsley, and a pinch more salt and pepper. Now, here's my little trick: brush each side of the lamb chops with a thin layer of Dijon mustard. It helps the herb mixture really cling on! Then, firmly press the breadcrumb mixture onto both sides of each chop. You want a good, even coating. This step is a bit messy, but it's totally worth it for that crispy texture.
03 - Heat a heavy-bottomed pan, like a cast iron skillet, over medium-high heat. Add a good glug of olive oil. Once it's shimmering, carefully place your crusted lamb chops in the pan. Don't overcrowd it, or they won't sear properly! I learned that the hard way, trying to cram too many in. Sear for about 2-3 minutes per side until that crust is golden brown and beautiful. The smell alone at this stage is enough to make your stomach rumble!
04 - Once you've got a nice sear, reduce the heat to medium-low. Add a generous knob of unsalted butter to the pan, along with your smashed garlic cloves and fresh sprigs of rosemary and thyme. As the butter melts and sizzles, tilt the pan slightly and use a spoon to continuously baste the lamb chops with that fragrant, herby butter. This step adds so much flavor and keeps the lamb moist. Keep basting for about 3-4 minutes, turning the chops occasionally, letting them soak up all that goodness.
05 - For truly even cooking, especially for thicker chops, transfer the pan (if oven-safe!) to a preheated oven at 375°F (190°C). Roast for another 5-8 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). I always use a meat thermometer here; it's a game-changer and saves you from guessing games and potential overcooked lamb! This ensures your Gordon Ramsay Lamb Chop is perfectly cooked.
06 - This step is non-negotiable, folks! Remove the lamb chops from the pan and place them on a cutting board, tented loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in incredibly tender and juicy lamb. If you skip this, all those lovely juices will just run out onto your plate, and we don't want that! Slice them if you like, or serve whole with a sprinkle of fresh parsley. Enjoy your perfectly cooked Gordon Ramsay Lamb Chop!

# Notes:

01 - Always bring your lamb to room temperature before cooking; it's a small step that makes a huge difference in evenness.
02 - Don't skip the resting time after cooking; it's the secret to juicy lamb, I learned that the hard way.
03 - For an extra vibrant crust, try toasting the panko lightly before mixing with herbs, though it's an extra step.
04 - Serving with a dollop of mint sauce or a fresh gremolata adds a lovely zing that I adore.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - meat thermometer
03 - shallow dish

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 8g
Protein: 35g

Back