Gordon Ramsay Lamb Chop Recipe: Crispy & Flavorful Dinner (Print Version)

Gordon Ramsay Lamb Chop Recipe for crispy, flavorful dinner. Master pan-seared lamb with personal tips & kitchen stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: British / Mediterranean
Dietary: Gluten-Free (if seasoned properly)

# Ingredients:

→ Lamb Chops & Base

01 - 4-6 lamb loin chops (about 1-inch thick, trimmed)
02 - 1 tablespoon olive oil (plus more for pan)
03 - 2 sprigs fresh rosemary
04 - 4 cloves garlic (smashed)

→ Flavor Rub

05 - 1 teaspoon sea salt (or kosher salt)
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon dried oregano

→ Pan Searing Essentials

08 - 1 tablespoon unsalted butter

→ Finishing Touches

09 - Fresh parsley (chopped, for garnish)
10 - Lemon wedges (for serving)

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you plan to cook them. This helps them cook more evenly, honestly. Then, and this is critical, pat them DRY, DRY, DRY with paper towels. Seriously, this step is non-negotiable for that crispy crust we're chasing. Mix your salt, pepper, and oregano in a small bowl, then rub it all over the chops. Don't be shy! This is where the flavor foundation for your Gordon Ramsay Lamb Chop Recipe really begins.
02 - Now, grab your heavy-bottomed skillet – cast iron is my absolute favorite for this. Add a tablespoon of olive oil and heat it over medium-high heat until it's shimmering, almost smoking. This is where I always get nervous, remembering my smoky kitchen disaster! You want it hot enough to sear, but not so hot it instantly burns. Place your rosemary sprigs and smashed garlic cloves in the pan; they’ll infuse the oil with their glorious aroma. Trust me, you'll start smelling incredible things.
03 - Carefully lay your seasoned lamb chops into the hot pan, making sure not to overcrowd it. If you have too many, cook them in batches. Overcrowding drops the pan temperature, and then you're steaming, not searing. Sear for 2-3 minutes per side until you get a deep, golden-brown crust. This is where I get excited! The smell of searing lamb is just heavenly. I use tongs to peek at the crust; you want it dark, but not burnt. Flip 'em!
04 - Once both sides have a good sear, reduce the heat to medium-low. Add the tablespoon of unsalted butter to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the chops with the melted butter, garlic, and rosemary oil. Do this for another 2-4 minutes, flipping occasionally. This step is a game-changer for tenderness and flavor. It feels so cheffy, and honestly, it makes all the difference for this Gordon Ramsay Lamb Chop Recipe.
05 - For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) using a meat thermometer. For medium, it’s 135-140°F (57-60°C). I used to guess, and let me tell you, overcooked lamb is a sad, sad thing. A thermometer takes all the guesswork out. Remember, the chops will continue to cook a bit after they leave the pan, so pull them a few degrees shy of your target.
06 - Transfer the lamb chops to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This is probably the hardest step for me because I just want to dig in! But resting allows the juices to redistribute, ensuring every bite is incredibly tender and juicy. Slice them if you like, or serve them whole. Garnish with fresh parsley and those lemon wedges. Enjoy your crispy, flavorful Gordon Ramsay Lamb Chop Recipe!

# Notes:

01 - Always pat your lamb chops super dry before searing; it’s the secret to that gorgeous crust, honestly.
02 - Leftover chops are pretty good cold, but for reheating, a gentle warm-up in a low oven (around 250°F) keeps them tender, unlike the microwave which makes them sad.
03 - No fresh rosemary? A pinch of dried works in a pinch, but the fresh stuff really sings, you know?
04 - Resting the lamb is non-negotiable! Tent it with foil for 5-10 minutes to let those juices redistribute, otherwise, you'll have dry chops.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron preferred)
02 - Tongs
03 - Meat thermometer (optional but recommended)
04 - Small bowl

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 2g
Protein: 40g

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