Tender Herb-Crusted Gordon Ramsay Lamb Chop Recipe (Print Version)

Master Gordon Ramsay lamb chop recipe! Get tender, herb-crusted perfection with my honest tips, kitchen mishaps, and personal serving ideas.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free (if Panko is omitted or substituted)

# Ingredients:

→ Main Event Lamb Chops

01 - 4 lamb loin chops (about 1-inch thick)
02 - 1 tbsp olive oil (for searing)

→ Herb Crust & Flavor Boosters

03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp Dijon mustard
07 - 1/2 cup Panko breadcrumbs
08 - 1 tbsp olive oil (for herb mixture)
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - 1 tsp lemon zest (for garnish)

# Instructions:

01 - First things first, take your lamb chops out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly, a little trick I learned the hard way. While they're chilling on the counter, get your herbs ready. Finely chop the fresh rosemary and thyme – you want about a tablespoon of each, maybe a little more if you're like me and love that herbal kick! Mince your garlic too. Oh, and pat those lamb chops really dry with paper towels; this is where I always make sure they're super dry for that golden sear later.
02 - In a small bowl, combine your chopped rosemary, thyme, minced garlic, Panko breadcrumbs, a good pinch of salt, and a generous crack of black pepper. Mix it all up. Now, grab your Dijon mustard and brush a thin layer over both sides of each lamb chop. This is crucial for the crust to stick! Then, press the herb mixture onto both sides of the chops. You want a good, even coating. This step always smells amazing, honestly, like a fancy garden in my kitchen. Don't be afraid to really get in there with your hands.
03 - Heat a heavy-bottomed skillet (cast iron is my fave for this!) over medium-high heat. Add a tablespoon or two of olive oil. You want it shimmering, almost smoking. Carefully place the crusted lamb chops in the hot pan. Don't overcrowd the pan, or they won't sear properly – I learned that from a sad, steamed batch once! Sear for about 2-3 minutes per side until that crust is golden brown and crispy. Oh, the smell here is just incredible; it fills the whole house!
04 - If your skillet is oven-safe (mine is!), transfer it directly to a preheated oven at 375°F (190°C). If not, move the chops to a baking sheet. Roast for another 5-8 minutes, depending on the thickness of your chops and your desired doneness. For medium-rare, I usually aim for an internal temperature of 130-135°F (54-57°C). I use a meat thermometer for this, because guessing led to some really overcooked lamb in my early days, oops!
05 - This step is so, so important, don't skip it! Once the chops are out of the oven, transfer them to a cutting board and loosely tent them with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, making them incredibly tender and juicy. I used to rush this, and the difference is honestly night and day. While they rest, I usually gather my sides or just stand there admiring my work, to be real.
06 - Finally, after all that hard work (and maybe a little kitchen chaos!), it's time to serve! A quick sprinkle of fresh lemon zest over the top just before serving brightens everything up and adds a lovely fragrant finish. The sight of that perfectly crusted, juicy lamb always makes me feel like a proper chef, even if my apron has a mustard stain. The aroma of the herbs and the rich lamb is just heavenly, making it totally worth every messy moment!

# Notes:

01 - Always pat your lamb chops dry before seasoning and searing; it’s critical for a fantastic crust.
02 - Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven.
03 - If you're out of fresh rosemary, a mix of dried oregano and thyme can work, but the flavor will be less vibrant.
04 - Resting the lamb after cooking is a non-negotiable step for juicy, tender results – don't skip it!

# Equipment Needed:

01 - Heavy-bottomed skillet (oven-safe preferred)
02 - baking sheet
03 - cutting board
04 - small bowl
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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