Gordon Ramsay’s Herb Crusted Rack of Lamb

Rack of lamb makes an impressive meal, but isn't difficult to make. This recipe uses a coating with a blend of fresh spices that makes it full of flavor. Serve with a side of potatoes.
Dinner at Deathdealer Island. Third time making this recipe. Very tasty! I also added some fresh mint to the herb mixture.
Dinner at Deathdealer Island. Third time making this recipe. Very tasty! I also added some fresh mint to the herb mixture.
Dinner at Deathdealer Island. Third time making this recipe. Very tasty! I also added some fresh mint to the herb mixture.
Gordon Ramsey's Herbed Lamb Chops
Photo by Annelie G.
Gordon Ramsey's Herbed Lamb Chops
Dinner at Deathdealer Island. Third time making this recipe. Very tasty! I also added some fresh mint to the herb mixture.
Gordon Ramsey's Herbed Lamb Chops

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large racks of lamb, cut in half with 3 bones per serving

  • Salt and pepper, to taste

  • 2

    tablespoons olive oil

  • CRUST:

  • 4

    slices stale bread made into crumbs.

  • 7

    tablespoons grated parmesan, roughly 1/2 cup

  • 1

    sprig parsley

  • 1

    sprig thyme

  • 1

    sprig coriander

  • 1

    sprig rosemary

  • 2

    tablespoons English mustard, or dijon mustard

  • Splash of olive oil

Directions

Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you’re ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

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