Gordon Ramsay Lamb Chops with Herb Crust (Print Version)

Master Gordon Ramsay's signature lamb chops. Achieve restaurant-quality results with a flavorful herb crust and perfectly seared, tender lamb for an impressive dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 43 minutes
Servings: 4 Servings
Difficulty: Advanced
Cuisine: European

# Ingredients:

→ The Perfectly Seared Lamb

01 - 4 lamb loin chops (about 1 1/2 lbs total)
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper to taste

→ Aromatic Herb Infusion

05 - 2 cloves garlic, minced
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tsp fresh thyme leaves, finely chopped
08 - 1 tbsp olive oil

→ Velvety Red Wine Jus

09 - 1 large shallot, finely minced
10 - 1/2 cup dry red wine (e.g., Cabernet Sauvignon)
11 - 3/4 cup unsalted chicken stock
12 - 1 tsp Dijon mustard
13 - 2 tbsp cold unsalted butter, cut into cubes
14 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - Pat dry 4 lamb loin chops. Season generously with salt and freshly ground black pepper. In a small bowl, combine 2 cloves garlic, minced, 1 tbsp fresh rosemary, finely chopped, and 1 tsp fresh thyme leaves, finely chopped, with 1 tbsp olive oil. This aromatic rub is key for your Gordon Ramsay Lamb Chop Recipe for Dinner.
02 - Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the seasoned lamb chops for 3-4 minutes per side until deeply browned. Add 1 tbsp unsalted butter and the herb mixture during the last minute, basting the chops for an aromatic finish.
03 - Transfer the skillet to a preheated oven at 375°F (if not already cooked to desired doneness, cook for 3-5 minutes for medium-rare). Remove the chops and let them rest on a cutting board, tented with foil, for at least 5-7 minutes. Resting is crucial for a juicy Gordon Ramsay Lamb Chop Recipe for Dinner.
04 - While the lamb rests, return the same skillet to medium heat (do not clean). Add 1 large shallot, finely minced, to the pan drippings. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
05 - Deglaze the pan with 1/2 cup dry red wine, scraping the bottom. Bring to a simmer and reduce by half. Add 3/4 cup unsalted chicken stock and 1 tsp Dijon mustard. Continue to simmer gently for 5-7 minutes until the sauce slightly thickens.
06 - Remove the skillet from the heat. Whisk in 2 tbsp cold unsalted butter, cut into cubes, one piece at a time, until the jus is glossy and emulsified. Season the Velvety Red Wine Jus with salt and freshly ground black pepper to taste. This completes the sauce for your Gordon Ramsay Lamb Chop Recipe for Dinner.
07 - Slice the rested lamb chops, if desired, or serve whole. Drizzle generously with the Velvety Red Wine Jus. Garnish with 2 tbsp fresh parsley, chopped. Serve immediately with your favorite sides for a truly impressive meal.

# Notes:

01 - For a perfect sear, ensure your skillet is hot and avoid overcrowding the pan; cook the chops in batches if necessary.
02 - Leftover lamb chops and jus can be stored separately in airtight containers in the refrigerator for up to 2-3 days.
03 - Feel free to substitute beef stock for chicken stock in the jus for an even deeper, more robust flavor profile.
04 - Serve these exquisite lamb chops with roasted root vegetables, creamy polenta, or a simple green salad to complete your meal.

# Tools You'll Need:

01 - Large cast-iron skillet
02 - Tongs
03 - Small saucepan
04 - Whisk
05 - Cutting board
06 - Chef's knife

# Nutrition Facts (Per Serving):

Calories: 485 kcal
Total Fat: 36 g
Total Carbohydrate: 3 g
Protein: 32 g

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