Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#HellsKitchen, #RackOfLamb, #CookingTutorial, #GordonRamsay, #HomeCooking, #CulinarySkills, #RecipeGuide
Pistachio crusted lamb rack 
Recipe
Ingredients
- 1 x 8 point lamb rack
- 100g pistachios, shelled
- 1 bunch parsley
- 3 sprigs rosemary
- 50g bread crumbs
- 3 tbsp olive oil
- 2 tbsp dijon mustard
- Salt to taste
Method
1. At the start you saw me clean some of the muscle fibres from the bones, this is an optional step. Butchers will usually do this anyway.
2. Drizzle with olive oil and season your lamb well with salt. Seal the lamb on all sides on a hot pan and set aside to rest (note you're not looking to cook it at this stage, just getting a good seal on the outside).
3. Next, make your crust by blending all the ingredients (apart from the mustard) in a food processor or blender.
4. Brush on the dijon mustard and then press on your pistachio crust.
5. Roast this in a 200°c oven for about 20-25 minutes, you're looking for an internal temperature of 50-55° C for a medium.
6. Once you reach the temperature, remove it from the oven and let it rest for 10 minutes before you carve.
7. This lamb rack goes perfectly with some sautéed baby potatoes and salsa verde for the side. Enjoy!
Crown Roast of Lamb: From Tying to Temperature
If you want a beautiful, photo-worthy centerpiece to your holiday feasting, look to the crown roast of lamb: two—or more—lamb rib racks tied together to create a crown of bones and meat that is beyond tasty. With meat this precious, cooking it just right is especially important, so use your ChefAlarm to get the temperatures just right.
Chef Alarm:
For details on this cook check out our blog post:
Blog Post:
You can find some of our products here:
Thermapen Mk4:
Chef Alarm:
Dot:
Blue Dot:
Signals:
Billows:
Smoke:
Smoke Gateway:
Probes:
TimeStack:
Extra Big & Loud:
Case:
Lamb Roasted Rack With Breadcrumbs/Parsley/Garlic - Episode 10
Rack of Lamb
Breadcrumbs 1/2 cup per rack
(homemade if you've got them, panko or plain)
Parsley - 1/2 cup chopped per rack
Garlic Clove - minced- 2 per rack
Shallots - minced - 2 per rack
Extra Virgin Olive Oil
Kosher Salt
Pepper
Chicken Stock
HIGHLY RECOMMENDED - electronic meat thermometer.
Mix together the breadcrumbs, parsley, garlic and shallots, and moisten with the EVOO and stock.
Salt and pepper the rack of lamb.
Rub and cover with the breadcrumb mixture.
Place in a 400F oven until done.
Track doneness with an electronic meat thermometer.
130F for rare, 140F for medium, 150F for well done.
Check out the rest of our Ed's Kitchen Simple Videos here:
Find recipes and more on our website:
Please visit our other channels!
Chillaxin Channel - relaxing slow TV videos.
Ed's Travel Simple
Ed's Random Walk
Mustard-Crusted Lamb
Ingredients:
2 eight bone racks of lamb
1/2 cup yellow mustard
1 tablespoon garlic, minced
1 tablespoon fresh thyme, chopped
salt and pepper to taste
1 cup italian bread crumbs
2 tablespoons olive oil
Full recipe: