Gordon Ramsay Lamb Chop Recipe
Gordon Ramsay’s pan-seared lamb chops are seasoned with salt, pepper, garlic, and rosemary, then seared in a hot pan and basted with butter for maximum juiciness and flavor. The result is a golden-brown crust with a tender, medium-rare interior.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Ingredients
Scale
For the lamb chops:
- 4 lamb chops (bone-in)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 1 sprig of fresh rosemary or thyme
- Salt and black pepper (to taste)
For the optional sauce:
- ½ cup red wine
- ½ cup beef or lamb stock
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter
Instructions
- Season the lamb chops – Pat them dry, then season both sides with salt and black pepper.
- Preheat the pan – Heat olive oil in a skillet over medium-high heat until hot.
- Sear the lamb chops – Place the chops in the pan and cook for 2-3 minutes per side until golden brown.
- Add butter and aromatics – Reduce heat to medium, then add butter, garlic, and rosemary.
- Baste the lamb – Tilt the pan and spoon the melted butter over the chops for 1-2 minutes.
- Rest before serving – Remove from heat and let the lamb chops rest for 5 minutes to retain juices.
- Prepare the sauce (optional) – Deglaze the pan with red wine, add beef stock, whisk in Dijon mustard, and simmer until slightly thickened. Stir in butter before serving.
- Serve hot – Plate the lamb chops and drizzle with the sauce if desired.