Gordon Ramsay's Lamb Chops: My Home Kitchen Take (Print Version)

Gordon Ramsay's Lamb Chops, perfected in my kitchen. Get crispy, tender lamb with a rich herb crust, full of personal cooking stories and tips.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Modern European
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Main Chops & Aromatics

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Garlic (3-4 cloves, minced)

→ Herb Crust & Seasonings

03 - Fresh Rosemary (2 sprigs, finely chopped)
04 - Fresh Thyme (2 sprigs, finely chopped)
05 - Salt & Freshly Ground Black Pepper (to taste)
06 - Lemon Zest (1/2 tsp, optional)
07 - Dijon Mustard (1 tsp, optional for crust)

→ Frying & Finishing

08 - Olive Oil (2 tbsp)
09 - Butter (2 tbsp, unsalted)

→ Optional Pan Sauce

10 - Chicken or Beef Broth (1/4 cup, optional)

# Instructions:

01 - First things first, take your lamb chops out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly; trust me on this, I learned the hard way with a cold center once! Pat them super dry with paper towels – this is critical for a good sear, honestly. Then, in a small bowl, mix your chopped rosemary, thyme, minced garlic, salt, and pepper. If you're feeling fancy, add that lemon zest and Dijon mustard here. Rub this herb mixture all over the lamb chops, really getting it into every crevice. I always get my hands messy, it's part of the fun!
02 - Now, grab a heavy-bottomed skillet, preferably cast iron if you have one – it holds heat like a dream. Place it over high heat. You want it screaming hot, almost smoking. Pour in your olive oil. You'll see it shimmer, maybe even start to wisps of smoke. This is where I sometimes get a little nervous, but don't back down! This high heat is what gives Gordon Ramsay's Lamb Chops that amazing, crispy crust. Don't overcrowd the pan either; cook in batches if you need to, or the temperature will drop and you'll steam, not sear, your lamb. I've made that mistake too many times.
03 - Carefully place your seasoned lamb chops into the hot pan. You should hear a satisfying sizzle immediately! Let them sear undisturbed for about 2-3 minutes per side. You're looking for a deep golden-brown crust, almost mahogany. This is where the magic happens, and the smell, oh the smell! It’s incredible. Don’t poke or prod them too much; let that crust develop. I used to flip them constantly, thinking it would help, but nope, patience is key here. Just admire that beautiful color forming.
04 - Once you've got that gorgeous sear on both sides, reduce the heat to medium. Add your butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the melted butter over the chops. Keep doing this for another 2-3 minutes, ensuring every surface gets coated in that delicious, nutty butter. This step adds incredible flavor and helps the lamb cook through evenly while staying super tender. I once forgot this step, and the chops were just… missing something. The butter makes all the difference, honestly.
05 - For a perfect medium-rare, the internal temperature should be around 130-135°F (54-57°C). Use an instant-read thermometer if you have one – it's a game-changer! For medium, aim for 135-140°F (57-60°C). Remember, the lamb will continue to cook a bit after it leaves the pan. I always pull mine a few degrees shy of my target because I've overcooked them many times. It’s better to undercook slightly and pop them back in than to have dry lamb!
06 - This is arguably the most crucial step for juicy lamb chops! Transfer your beautifully seared Gordon Ramsay's Lamb Chops to a cutting board and let them rest for at least 5-10 minutes. Resist the urge to cut into them immediately! This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. If you cut too soon, all those delicious juices will just run out onto your board. I learned that the hard way, trust me. Then, slice and serve immediately. You'll see that perfect pink center, and it just smells divine.

# Notes:

01 - Don't overcrowd the pan, honestly, it messes up the sear.
02 - Leftovers are great for a quick salad, but seriously, don't microwave them.
03 - Rosemary and thyme are classic, but a little fresh sage works too, I've tried it.
04 - A tiny bit of lemon zest in the herb crust brightens everything up so much.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Instant-read thermometer (optional but helpful)
04 - Small bowl
05 - Spoon for basting

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 2-5g
Protein: 30-40g

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