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Herb-Crusted Lamb Chop Recipe

Gordon Ramsay herb-crusted lamb chops coated in a flavorful mixture of fresh herbs, Dijon mustard, and breadcrumbs, then pan-seared and finished in the oven until golden brown and medium-rare, creating a dish that's crispy on the outside and juicy on the inside.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main
Cuisine Other world cuisine
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 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

Instructions
 

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.

Video

Notes

Allow the lamb chops to rest at room temperature for 30 minutes before cooking to ensure even cooking and a better sear.