Gordon Ramsay Herb Crusted Lamb Chops

A few dishes are as elegant or delicious as this flavorful Herb Crusted Rack of Lamb. The lamb, heavily seasoned with herbs and Parmesan, makes a phenomenal presentation. It’s much easier to cook this dish than you think; follow these few simple, uncomplicated steps for extraordinary results. Bring out your finest tableware, carve it up, and get ready to celebrate!

The guide below shows how to make Herb Crusted Rack of Lamb, coated with fresh herbs and spices making it full of flavor. Now gather your equipment, and let’s start cooking.

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Equipment You Need To Make Gordon Ramsay’s Herb Crusted Lamb Chops

  • Glass Or Steel Bowl: Use a glass or steel bowl for marinating the lamb rack.
  • Skillet: In a large skillet, sear the lamb rack along with the veggies.
  • Knife: To chop the veggies, use a big and sharp knife.
  • Tong: Use the tong to grip the lamb rack and lift to flip the other side around.
  • Oven: After bringing it to a boil, put it in the oven.
  • Plate: Serve it on a plate with a juicy gravy on top of it.

My favorite pan to sear lamb is a 12-inch cast iron skillet from the lodge; Lock in the flavor for the herb-crusted rack of lamb recipe. The grill pan is perfect for grilling chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year.

Gordon Ramsay’s Top 15 Kitchen Essentials

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.

How to Make Gordon Ramsay Herb Crusted Rack Of Lamb

  1. Searing Lamb: Liberally season the lamb with salt and Pepper. Start with a large skillet, and heat 2 tablespoons of olive oil. Add one of the lamb racks and sear all sides until brown. Add the second rack and repeat it. Remove the lamb from the pan and transfer it to a shallow baking dish large enough to hold both racks. When both racks of lamb are browned, place the pan in the oven and roast for 10 minutes.
  2. Herb Crust the Lamb Chop: Meantime, make the crust. Flip pork chops in breadcrumbs until evenly covered with herb crust. Put all ingredients in blender and pulse blend till thoroughly chopped and brilliant green in color. Take chop out of the pan, and coat 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. Remove pan from the oven and allow to rest for 15 minutes before serving.
  3. Make Saffron Potato Puree: Boil potato, saffron, and salt. Press through a ricer onto butter and season.
  4. Make Ratatouille: Preheat the oven to 350 °F. Slice a mandolin or carefully with a sharp knife and slice each vegetable, which is 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.
  5. Bravas Puree: Heat large sauté pan with heat oil on medium heat, then add shallots. When shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. T en adds paprika and cooks for one ore minutes. N w add the chopped tomatoes and reduce 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.
  6. Make Cured Olive Demi Glaze: Preheat the oven to 225 °F. S read chopped olives on a sheet tray and allow to dry in the oven. B st to buy demi base from the grocery store, prepare according to package directions, and save till serving.

Gordon Ramsay Herb Crusted Lamb Chops

Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes

How to cook Hell’s Kitchen, Herb Crusted Rack of Lamb recipe.

Ingredients

  • 2 ea. 2 Rack of Lamb, frenched

  • 2 oz. 2 Olive Oil

  • 4 Tbsp. 4 Dijon Mustard

  • 2 C. 2 Panko Bread Crumbs

  • ½ C. Grated Parmesan

  • 1 bu. 1 Parsley

  • 1 bu. 1 Thyme

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

  • 2 Oz. 2 Olive Oil -4T Dijon Mustard

  • 2 C. 2 Bread Crumbs Panko

  • ½ C. Grated Parmesan Cheese

  • 1 Bu. 1 Parsley

  • 1 Bu. 1 Thyme

  • Saffron Potato Puree
  • 2.5 lb. 2.5 Potato

  • Small Pinch of Saffron

  • 2 Sticks of Butter

  • ½ C. Cream

  • Ratatouille
  • 1 Ea. 1 Yellow Zucchini

  • 1 Ea. 1 Green Zucchini

  • 2 Ea. 2 Indian Eggplant

  • 2 Ea. 2 Plum Tomato

  • 4 Oz. 4 Bravas Puree

  • Salt and Pepper taste

  • Olive oil, as needed

  • Bravas Puree
  • 1 Oz. 1 Olive Oil

  • 1 Ea. 1 Shallots, finely sliced

  • 1 Ea. 1 Garlic Clove, sliced

  • ½ Tbsp. Paprika

  • 8 Oz. 8 Chopped Tomatoes, canned

  • Salt and Pepper taste

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

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

Directions

  • Searing Lamb
  • Liberally season the lamb with salt and Pepper.
  • Start with a large skillet, and heat 2 tablespoons of olive oil. A done of the lamb racks and sear all sides until brown. R move the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. A d the second rack and repeat it. W en both racks of lamb is 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 blender and pulse blend till thoroughly chopped and brilliant green in color. Take chop out of the pan, and coat 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. R move the pan from the oven and allow to rest for 15 minutes before serving.
  • Make Saffron Potato Puree
  • Boil potato, saffron, and salt. P ess through a ricer onto 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. Ba e until soft, covered in foil. Ch ll and roll into small ring molds. Wa m through in the oven when ready to serve.
  • Bravas Puree
  • Heat large sauté pan with heat oil on medium heat, then add shallots. On shallots are starting to sweat out, then add garlic. Let 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 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. Spre d chopped olives on a sheet tray and allow to dry in the oven.

Recipe Video

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

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John Siracusa

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 boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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