gordon ramsay's herb crusted lamb chops

Gordon Ramsay’s Herb-Crusted Lamb Chops: Mouthwatering Delight

Preparing a herb-crusted lamb is more than just following a recipe; it’s embracing the finesse of culinary artistry. This succulent dish can transform an ordinary dinner into an extraordinary experience. We invite you on a journey through flavor and technique as we delve into the secrets of creating the perfect herb-crusted lamb.

The foundation of a remarkable herb-crusted lamb starts with the rack of lamb preparation. Selecting quality meat is crucial; seek a rack with a good amount of meat and a nice layer of fat, ensuring juiciness and flavor.

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Herb-Crusted Lamb Chop Recipe

Herb-Crusted Lamb Chop Recipe

Before searing, liberally season lamb with salt and pepper. A high-heat-resistant oil like grapeseed lamb is ideal for achieving that perfect sear. As the Gordon Ramsay Hell’s Kitchen Herb Crusted Lamb Recipe demonstrates, ensure your pan is hot enough to render the fat and lock in the flavors.

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  • 2 ea. Rack of Lamb frenched

  • 2 oz. Olive Oil

  • 4 Tbsp. Dijon Mustard

  • 2 C. Panko Bread Crumbs

  • ½ C. Grated Parmesan

  • 1 bu. Parsley

  • 1 bu. Thyme

  • Herb Crust
  • 2 Ea. Rack of Lamb, French Cut

  • 2 Oz. Olive Oil -4T Dijon Mustard

  • 2 C. Bread Crumbs Panko

  • ½ C. Grated Parmesan Cheese

  • 1 Bu. Parsley

  • 1 Bu. Thyme

  • Saffron Potato Puree
  • 2.5 lb. Potato

  • Small Pinch of Saffron

  • 2 Sticks of Butter

  • ½ C. Cream

  • Ratatouille
  • 1 Ea. Yellow Zucchini

  • 1 Ea. Green Zucchini

  • 2 Ea. Indian Eggplant

  • 2 Ea. Plum Tomato

  • 4 Oz. Bravas Puree

  • Salt and pepper taste

  • Olive oil, as needed

  • Bravas Puree
  • 1 Oz. Olive Oil

  • 1 Ea. Shallots, finely sliced

  • 1 Ea. Garlic Clove, sliced

  • ½ Tpepperaprika

  • 8 Oz. Chopped Tomatoes, canned

  • Salt and pepper taste

  • Cured Olive Demi Glaze
  • 6 Oz. Black Olives, rough chop

  • 12 Oz. Red Wine Demi Mix, store-bought, prepare to pepper instruction


  • Searing Lamb
  • Liberally season the lamb with salt and pepper.
  • Start with a large skillet, and heat 2 tablespoons of olive oil. Done the lamb racks and sear all peppers until brown. Remove the lamb from the pan and transfer it to a shallow baking dish large enough to hold both racks. Add the second rack and repeat it. When both racks of lamb are browned, place the pan in the oven and roast for 10 minutes.
  • Herb Crust the Lamb Chop
  • Meantime, make the crust. Flip pork chops in breadcrumbs until evenly covered with herb crust. Put all ingredients in a blender and pulse blend until thoroughly chopped and brilliant green. Take chops from the pan, and coat the lamb chops equally with Dijon mustard.
  • Return pan to oven and continue roasting for 15–20 minutes or until an internal temperature of 125°F (medium-rare) is reached. Move the pan from the oven and allow it to rest for 15 minutes before serving.
  • Make Saffron Potato Puree
  • Boil potato, saffron, and salt. Press through a ricer onto the butter and season.
  • Make Ratatouille
  • Preheat the oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable round-shaped, not lengthwise.
  • Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately, layer the vegetables in season with salt and oil. Bake until soft, covered in foil. Chl and roll into small ring molds. Warm through in the oven when ready to serve.
  • Bravas Puree
  • Heat a large sauté pan with heat oil on medium heat, then add shallots. On shallots that are starting to sweat out, then add garlic. Let the garlic cook till toasted, light brown, but not burned. Then add paprika and cook for one more minute. Now add the chopped tomatoes and reduce the liquid by qtr. Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.
  • Make Cured Olive Demi Glaze
  • Preheat the oven to 225 °F. Mix the red wine demi, and save till serving. Place chopped olives on a sheet tray and allow them to dry in the oven.

Recipe Video

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What Herb Goes Best with Lamb?

Rosemary is widely considered the best herb to complement lamb. Its earthy and slightly floral notes enhance the rich flavor of the meat without overpowering it. Other herbs that pair well with lamb include thyme, oregano, mint, and sage.

Do You Have to Sear Lamb Chops Before Baking?

Searing lamb chops before baking is not required, but doing so is highly recommended. Searing the lamb chops on high heat before baking creates a flavorful crust on the outside while sealing in juices, resulting in a more succulent and tasty final dish.

Should You Marinate Lamb Chops?

Marinating lamb chops is a great idea to infuse them with additional flavors and tenderize the meat. Marinade acids, such as vinegar or lemon juice, help break down tough muscle fibers, while herbs and spices contribute to the overall flavor profile. Marinating can be especially beneficial for leaner cuts that might otherwise be less tender.

Why Do You Soak Lamb Chops in Milk?

Soaking lamb chops in milk is an optional technique to tenderize the meat and reduce any strong, gamey flavors that some people find unappealing. The milk’s lactic acid helps break down proteins and fats, producing a more tender and milder-tasting meat. This step is unnecessary for all lamb chops, especially if they are high quality and have a mild flavor.

Summing Up

Gordon Ramsay’s Herb-Crusted Lamb Chops recipe encapsulates the essence of upscale dining, offering culinary enthusiasts a slice of Hell’s Kitchen excellence right in their homes. With succulent meat encased in a fragrant, crispy herb crust, each bite is a testament to Ramsay’s culinary mastery. Whether it’s a special occasion or a desire to elevate your everyday meals, this dish promises to thrill the palate and indulge the senses.

Crafted with care and infused with the signature flair Ramsay is known for, this herb-crusted lamb chops recipe isn’t just a meal but an unforgettable experience. So, don your apron, preheat your oven, and prepare to dazzle at the dinner table with a dish guaranteed to win hearts and appetites.

Seafood at its best: Learn the art of seafood with Gordon Ramsay’s Pan Seared Scallops: The Ultimate Guide.

Last Updated on January 22, 2024 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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