Seared Herb Lamb Chops: My Take on Gordon Ramsay's Method (Print Version)

Master Gordon Ramsay lamb chops at home! Tender, herb-crusted lamb perfection with a pan-seared finish. My personal guide to bistro-style results.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Ingredients

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Olive Oil (2 tbsp, plus more for searing)
03 - Unsalted Butter (2 tbsp)

→ Flavor Boosters & Aromatics

04 - Fresh Rosemary (2 sprigs, finely chopped)
05 - Fresh Thyme (2 sprigs, finely chopped)
06 - Garlic (3 cloves, minced)
07 - Dijon Mustard (1 tbsp)

→ Pantry Staples

08 - Salt (to taste)
09 - Freshly Ground Black Pepper (to taste)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. This is CRITICAL for a good sear; don't skip it! In a small bowl, I mix the chopped rosemary, thyme, minced garlic, a good pinch of salt, and a generous crack of black pepper. Then, I lightly brush each side of the lamb chops with Dijon mustard – this is my little trick for getting that herb crust to really stick. Press the herb mixture firmly onto both sides of each chop. I always get herbs all over my cutting board, but it's worth it for the flavor!
02 - Now, grab your heaviest skillet – cast iron is my absolute favorite for this. Heat about 2 tablespoons of olive oil over medium-high heat until it's shimmering and just starting to smoke. You want it hot! This is where the magic happens, giving you that beautiful, deep brown crust. I remember the first time I did this, I was worried it was too hot, but that sizzle is exactly what you're looking for. Don't overcrowd the pan; cook in batches if you need to.
03 - Carefully place the seasoned lamb chops into the hot skillet. Sear them for about 2-3 minutes per side for medium-rare. You're looking for a gorgeous, golden-brown crust. This step smells absolutely incredible, that mix of searing meat and fresh herbs is just divine. Honestly, this is where I usually peek too early, but resist the urge! Let that crust form. For a thicker chop, you might need an extra minute.
04 - Once you've flipped the chops, add the unsalted butter to the pan. As it melts, tilt the pan slightly and use a spoon to continuously baste the melting butter over the chops. I often throw in an extra sprig of rosemary or thyme here for even more aromatic goodness. This basting step infuses the lamb with so much flavor and keeps it moist. It feels a bit fancy, but it's a simple technique that makes a huge difference to these Gordon Ramsay lamb chops.
05 - Once your chops reach your desired doneness (I go for medium-rare, usually around 130-135°F internal temperature), remove them from the pan and place them on a cutting board. Cover them loosely with foil and let them rest for at least 5-10 minutes. This is another crucial step that I used to skip, thinking I couldn't wait. Oops! But resting allows the juices to redistribute, making the lamb incredibly tender and juicy. Don't worry, the chops will stay warm.
06 - After resting, your Gordon Ramsay lamb chops are ready! I usually give them another sprinkle of sea salt and a crack of fresh pepper before serving. The sight of that perfectly seared, herb-crusted lamb always makes my heart happy. You'll see the beautiful pink interior, smell the herbs, and know you've created something truly special. Get ready for some serious compliments!

# Notes:

01 - Always pat your lamb chops super dry for the best sear; moisture means steaming, not browning.
02 - Leftovers are best gently reheated in a skillet or air fryer to avoid a rubbery texture from the microwave.
03 - No fresh rosemary or thyme? A mix of dried oregano and a pinch of chili flakes works in a pinch, but fresh is always superior.
04 - Serve with creamy mashed potatoes and a robust red wine for a truly special meal.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - small mixing bowl
03 - meat thermometer
04 - tongs
05 - cutting board
06 - aluminum foil.

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 2-3g
Protein: 30-35g

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