Gordon Ramsay Lamb Chops: My Herb-Crusted Delight (Print Version)
Gordon Ramsay Lamb Chops, a flavorful herb-crusted marvel! Learn my home cook's take on this classic, with tips, tricks, and a few kitchen confessions.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: British/European
Dietary: High-Protein
# Ingredients:
→ Main Ingredients
01 -
4 lamb loin chops (about 1.5 inches thick)
02 -
2 tablespoons olive oil
→ Herb Crust & Flavor Boosters
03 -
3 cloves garlic, minced
04 -
2 tablespoons fresh rosemary, finely chopped
05 -
1 tablespoon fresh thyme, finely chopped
06 -
1 tablespoon Dijon mustard
07 -
1/2 cup panko breadcrumbs
08 -
1 teaspoon lemon zest
→ Seasonings
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Finishing Touches
11 -
1 tablespoon fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, get those lamb chops out of the fridge about 20-30 minutes before you start cooking. This helps them cook more evenly. Pat them super dry with paper towels – this is crucial for a good sear! Then, season them generously all over with salt and freshly cracked black pepper. Don't be shy here; the seasoning sets the foundation. I used to forget this step and wonder why my lamb was a bit bland, lesson learned!
02 -
In a shallow dish or a wide bowl, combine your panko breadcrumbs, minced garlic, finely chopped fresh rosemary, and fresh thyme. Give it a good mix so everything is evenly distributed. This is where the magic really starts to happen, that fragrant smell of fresh herbs is just intoxicating! I once tried to do this with a fork and ended up with herbs flying everywhere, so now I just use my hands – it's quicker and less messy, honestly.
03 -
Heat a heavy-bottomed skillet (cast iron is my fave here!) over medium-high heat. Add a generous drizzle of olive oil. Once the oil shimmers, carefully place your seasoned lamb chops in the pan. Don't overcrowd it, or they'll steam instead of sear! Sear for about 2-3 minutes per side until they’re beautifully golden brown and crispy. This step gives those Gordon Ramsay Lamb Chops their incredible color and flavor. The smell filling your kitchen right now? Oh, it's heavenly!
04 -
Once seared, remove the lamb chops from the pan and let them rest on a plate for a moment. While they're still warm, lightly brush each side with Dijon mustard. A thin, even layer is what you're aiming for. This isn't for overpowering flavor, it's our sticky glue for that amazing herb crust. I remember the first time I did this, I was worried it would taste too mustardy, but it just transforms into this subtle, savory note.
05 -
Now for the fun part! Gently press each mustard-coated lamb chop into your herb and panko mixture, making sure both sides (and the edges, if you can!) are completely coated. Really get that crust on there; you want a good, thick layer for maximum crunch. I always make a bit of a mess doing this, breadcrumbs everywhere, but it’s totally worth it for that golden, crispy exterior. Preheat your oven to 400°F (200°C) while you do this.
06 -
Transfer the crusted lamb chops to a baking sheet. Pop them into your preheated oven and roast for about 8-12 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Let them rest for 5-10 minutes before serving – this is non-negotiable for juicy lamb! The aroma of roasted lamb and herbs filling your kitchen right now is just pure comfort. Serve your perfectly cooked Gordon Ramsay Lamb Chops and enjoy!
# Notes:
01 -
Don't overcrowd the pan, trust me on this.
02 -
Leftovers? Wrap them tight, they're great cold in a salad.
03 -
No fresh herbs? Dried works, but use less, like 1/3 the amount.
04 -
A sprinkle of flaky sea salt at the end? Chef's kiss!
# Tools You'll Need:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
baking sheet
03 -
small mixing bowls
04 -
meat thermometer
05 -
tongs
# Nutrition Facts (Per Serving):
Calories: 450-550 kcal
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g