Tender Gordon Ramsay's Lamb Chops Recipe (Print Version)

Master Gordon Ramsay's Lamb Chop Recipe for juicy, flavorful chops. My honest take on this classic, with personal tips and kitchen stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: British
Dietary: Gluten-Free

# Ingredients:

→ Main Players

01 - 4-6 bone-in lamb chops (rib or loin)
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter

→ Flavor Boosters

04 - 2 sprigs fresh rosemary, finely chopped
05 - 2 sprigs fresh thyme, finely chopped
06 - 4 cloves garlic, minced

→ Finishing Touches

07 - Sea salt, to taste
08 - Freshly ground black pepper, to taste
09 - Flaky sea salt, for serving (optional)

# Instructions:

01 - Pat your lamb chops super dry with paper towels. Honestly, this is CRUCIAL for a good sear. Then, season them generously with salt and black pepper on all sides. I always feel like I'm giving them a little spa treatment here, getting them ready for their starring role. Don't be shy with the seasoning; it really penetrates the meat. This step makes a huge difference, trust me!
02 - In a small bowl, combine finely chopped fresh rosemary, thyme, and minced garlic. Stir in a drizzle of olive oil. I like to press this mixture onto both sides of the lamb chops, really making sure it sticks. It smells so fragrant at this stage, you just know it’s going to be amazing. This aromatic crust is truly what sets this dish apart, giving it that restaurant-quality flavor.
03 - Get a heavy-bottomed skillet, ideally cast iron, screaming hot over medium-high heat. Add a tablespoon of olive oil. You want to see wisps of smoke before those chops even think about touching the pan. This heat is what gives you that gorgeous, caramelized crust. I’ve rushed this step before, and the chops just steamed instead of searing – big oops! Patience here is key.
04 - Carefully place the seasoned lamb chops in the hot pan, making sure not to overcrowd it. You'll hear that satisfying sizzle! Sear for 2-3 minutes per side for a beautiful golden-brown crust. For medium-rare, I usually aim for about 2.5 minutes. This step is all about developing flavor and that incredible texture that makes Gordon Ramsay's Lamb Chop Recipe so good. Don't touch them too much; let that crust form!
05 - Reduce the heat to medium. Add the unsalted butter to the pan along with any remaining fresh herbs or garlic cloves (if you have extra). As the butter melts, tilt the pan and spoon the melted butter and herbs over the chops repeatedly for about 1-2 minutes. This basting infuses them with even more flavor and helps them cook evenly. My kitchen smells heavenly at this point, every single time.
06 - Transfer the lamb chops to a cutting board and let them rest for at least 5-10 minutes. This is where the juices redistribute, ensuring your chops are incredibly tender and moist. If you skip this, all those delicious juices will just run out onto your plate, and we don't want that! Slice them against the grain or serve whole. They're amazing with a simple side, honestly.

# Notes:

01 - Don't overcrowd the pan, trust me on this one; good searing needs space!
02 - You can prep the herb crust a day ahead, it actually helps the flavors meld.
03 - If you don't have fresh rosemary, dried works in a pinch, but use less (about half).
04 - A sprinkle of flaky sea salt right before serving makes all the difference.

# Tools You'll Need:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - cutting board
04 - small bowl

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 1-5g
Protein: 30-40g

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