Tender Herb-Crusted Gordon Ramsay Lamb Chops (Print Version)

Master Gordon Ramsay Lamb Chops at home! My simple, heartfelt recipe brings restaurant flair to your kitchen, full of flavor and personal touches.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Event

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Olive Oil (2-3 tablespoons)

→ Herb & Flavor Boosters

03 - Garlic (4-5 cloves, minced)
04 - Fresh Rosemary (2 sprigs, finely chopped)
05 - Fresh Thyme (2 sprigs, finely chopped)
06 - Lemon Zest (from 1 small lemon)
07 - Dijon Mustard (1 tablespoon)

→ Seasoning Essentials

08 - Sea Salt (to taste)
09 - Freshly Ground Black Pepper (to taste)

→ Finishing Touches

10 - Unsalted Butter (2 tablespoons)

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you start cooking. Room temp lamb cooks more evenly, trust me on this! Pat them super dry with paper towels – this is crucial for a good sear. In a small bowl, mix your minced garlic, chopped rosemary, thyme, lemon zest, Dijon mustard, a good pinch of sea salt, and black pepper with about a tablespoon of olive oil. It should form a thick paste. Now, rub this glorious mixture all over your lamb chops, making sure every surface is coated. I love how my hands smell after this step, it's just so fragrant!
02 - Grab a heavy-bottomed skillet, cast iron is my absolute favorite for this, and heat it over medium-high heat. Add the remaining olive oil and let it get shimmering hot, almost smoking. You want a really good sear, so don't be shy with the heat! Carefully place your lamb chops in the hot pan, making sure not to overcrowd it – cook in batches if you need to. I made that mistake once, and they just steamed instead of searing. Cook for about 2-3 minutes per side until they're beautifully golden brown and crispy. You'll smell that incredible crust forming, it's the best!
03 - Once both sides are nicely seared, reduce the heat to medium-low. Add the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the melting butter over the chops, coating them in that rich, herby goodness. Keep basting for another 2-4 minutes, turning the chops occasionally, until they reach your desired doneness. For medium-rare (which is how I love my Gordon Ramsay Lamb Chops!), aim for an internal temperature of 125-130°F. This is where a meat thermometer is your best friend, no guessing! The kitchen smells absolutely divine at this point, truly.
04 - This step is non-negotiable, seriously. Transfer those perfectly cooked lamb chops to a cutting board or a warm plate. Cover them loosely with foil and let them rest for at least 5-10 minutes. I know it's hard to wait when they smell so good, but this resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you skip this, all those lovely juices will just run out when you cut into them, and we don't want that! I've learned this the hard way more than once, eager to dig in.
05 - While the lamb is resting, you can make a super quick pan sauce. If there's any excess fat in the pan, drain most of it, leaving about a tablespoon. Deglaze the pan with a splash of white wine or chicken broth, scraping up all those delicious brown bits from the bottom. Let it simmer for a minute or two until it slightly thickens. You can stir in another tiny knob of butter for richness. This little sauce just takes your Gordon Ramsay Lamb Chops to another level, adding so much flavor without much effort. It’s a little extra step that feels totally worth it.
06 - Once rested, your Gordon Ramsay Lamb Chops are ready to shine! Serve them immediately, perhaps with that lovely pan sauce drizzled over. They'll look beautifully golden with that herb crust, and the inside will be perfectly pink and juicy. The aroma of rosemary, thyme, and garlic will fill your kitchen, making everyone's mouth water. I usually serve mine with some roasted potatoes and a simple green salad. It’s a meal that feels incredibly special but is totally achievable in your own kitchen. Enjoy every single bite, you've earned it!

# Notes:

01 - Don't overcrowd the pan; searing in batches is key for that perfect crust, I learned this the hard way.
02 - Always, always use a meat thermometer for lamb; it’s the only way to get your preferred doneness without guessing.
03 - Letting the lamb rest is non-negotiable; skipping it means drier chops, and nobody wants that!
04 - For an extra flavor boost, add a tiny splash of white wine to the pan sauce.

# Equipment Needed:

01 - Cast Iron Skillet (or heavy-bottomed pan)
02 - Tongs
03 - Meat Thermometer
04 - Small Bowl
05 - Cutting Board

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g

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