Gordon Ramsay Lamb Chops: Rosemary Garlic Pan-Seared (Print Version)

Master Gordon Ramsay Lamb Chops with this personal, easy recipe. Achieve tender, rosemary-garlic perfection at home, even with kitchen mishaps!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Modern European
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - Lamb Loin Chops (2-4, about 1-inch thick)
02 - Olive Oil (2 tbsp)

→ Flavor Boosters

03 - Garlic (4-5 cloves, smashed)
04 - Fresh Rosemary (2-3 sprigs)
05 - Fresh Thyme (2-3 sprigs)

→ Finishing Touches

06 - Unsalted Butter (2 tbsp)
07 - Salt (to taste, flaky sea salt preferred)
08 - Black Pepper (to taste, freshly ground)
09 - Lemon (1/2, optional, for finishing)

# 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 – a lesson I learned after cutting into a cold-centered chop once, oops! Pat them super dry with paper towels; this is key for a good sear. Then, season generously all over with salt and freshly ground black pepper. Don't be shy here; lamb can take it! I sometimes forget to pat them dry properly, and then they steam instead of sear, which is just sad.
02 - Grab your heaviest, best skillet – cast iron is my absolute favorite for these Gordon Ramsay Lamb Chops. Place it over medium-high heat and let it get *really* hot. You want to see wisps of smoke before you add the oil. Pour in the olive oil and let it shimmer. The pan needs to be screaming hot to get that beautiful crust. I remember once I didn't wait long enough and the lamb just kind of sat there, sad and grey, instead of sizzling. Learn from my mistakes!
03 - Carefully place the seasoned lamb chops into the hot skillet. Don't overcrowd the pan; cook in batches if needed. Sear for about 2-3 minutes per side until you get a deep, golden-brown crust. This is where the magic starts! You'll smell that incredible, rich aroma filling your kitchen. Use tongs to get a good grip and make sure every side gets some color. I always get a little thrill when I flip them and see that perfect sear.
04 - Once seared, reduce the heat to medium-low. Add the smashed garlic cloves, fresh rosemary, and thyme sprigs to the pan. Immediately add the butter. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting butter, garlic, and herb mixture over the lamb chops. This infuses so much flavor and keeps them moist. Keep basting for another 2-3 minutes, flipping once, until the chops reach your desired doneness.
05 - For medium-rare (my personal favorite for these Gordon Ramsay Lamb Chops), aim for an internal temperature of 125-130°F (52-54°C). For medium, 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the chop, avoiding the bone. This step is crucial! I once eyeballed it and ended up with well-done lamb, and honestly, that’s just a tragedy. Don't be me, use the thermometer!
06 - Once cooked, immediately transfer the lamb chops to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, keeping the lamb incredibly tender and juicy. Don't skip this! I know it's hard to wait when they smell so good, but it makes all the difference. You can loosely tent them with foil. If you like, squeeze a little fresh lemon juice over them before serving. The finished Gordon Ramsay Lamb Chops should look perfectly seared, smell divine, and be incredibly tender.

# Notes:

01 - Always pat your lamb chops super dry for the best sear - trust me on this one!
02 - For storage, these chops are best fresh; reheating can make them a bit tough.
03 - If you're out of fresh herbs, dried will work in a pinch, but the flavor won't pop as much.
04 - A little squeeze of fresh lemon juice at the end brightens everything up in a way you wouldn't expect!

# Equipment Needed:

01 - Cast iron skillet
02 - tongs
03 - meat thermometer
04 - cutting board

# Nutrition (Per Serving):

Calories: 550
Total Fat: 40g
Total Carbohydrate: 5g
Protein: 45g

Back