Gordon Ramsay’s Lamb Cutlets Recipe [+Tips & Tricks]

Because each bite of Gordon Ramsay’s lamb cutlets is an orchestra of rich, tender meat and bold seasoning-crafted with finesse to elevate a simple cut into an unforgettable fine-dining experience right from your home kitchen.

What Is Gordon Ramsay’s Lamb Cutlets

Gordon Ramsay’s lamb cutlets are a masterful expression of balance between rustic flavors and refined technique. Typically prepared with French-trimmed lamb chops, these cutlets are marinated in robust herbs and spices-often rosemary, thyme, garlic, and olive oil-then seared to caramelized perfection and finished in the oven. Ramsay layers textures and elevates natural umami with minimal fuss, often serving the cutlets atop a silky parsnip purée or alongside a minted pea relish, bringing both elegance and boldness to your plate.

Gordon Ramsay’s Lamb Cutlets Recipe

Ingredients Needed

While variations exist depending on the specific episode or book, a classic Gordon Ramsay lamb cutlet recipe often includes:

Main:

• 8 lamb cutlets (French-trimmed)
• Sea salt and freshly ground black pepper
• Olive oil (for marinating and frying)
• 2-3 garlic cloves, crushed
• Fresh rosemary and thyme sprigs
• Zest of 1 lemon

Optional Accompaniments:

• Pea purée or minted peas
• Parsnip or cauliflower purée
• Pomegranate molasses or balsamic reduction for glaze
• Crushed new potatoes or creamy mash

Equipment Needed

To nail this dish like Gordon:

• Cast iron skillet or heavy-bottomed frying pan
• Tongs
• Oven (preheated to 200°C / 400°F)
• Meat thermometer (for perfect doneness)
• Small saucepan (if making a purée or sauce)
• Food processor or blender (for purées)
• Fine grater or microplane (for zesting)

How To Make Gordon Ramsay’s Lamb Cutlets?

Here’s a step-by-step breakdown that mirrors Ramsay’s signature technique:

1. Prep the Lamb:

   • French-trim the cutlets if not already done.
   • Pat dry with paper towels to ensure a crisp sear.

2. Marinate:

   • Rub the cutlets with olive oil, garlic, lemon zest, and chopped herbs.
   • Season generously with salt and pepper.
   • Let them rest for 30 minutes to an hour at room temperature.

3. Sear:

   • Heat a pan until smoking hot.
   • Place the cutlets fat-side down to render fat, then sear each side for 1-2 minutes until golden brown.

4. Finish in Oven:

   • Transfer to a preheated oven for 5-7 minutes (depending on thickness) for medium rare.
   • Use a thermometer-aim for 55-57°C (130-135°F).

5. Rest:

   • Remove from oven and let the cutlets rest for 5-7 minutes, allowing juices to redistribute.

6. Optional Purée:

   • Boil parsnips or cauliflower in salted water until soft.
   • Blend with butter and a splash of cream for a smooth, rich base.
   • Season to taste.

7. Plate & Serve:

   • Spoon purée onto the plate, stack or fan out cutlets on top.
   • Drizzle with glaze or reduction.
   • Garnish with fresh herbs or microgreens.

Expert Tips

• Resting Is Key: Never skip the resting phase. It ensures juiciness and tenderness.
• Use High Heat: A screaming hot pan gives you that signature Gordon Ramsay sear-caramelized and golden.
• Don’t Overcrowd: Sear in batches if needed. Overcrowding drops the pan temperature, causing steaming instead of searing.
• Experiment with Crusts: Ramsay sometimes adds a mustard and herb crust for an extra layer of flavor and crunch.
• Choose Quality Lamb: Opt for spring lamb or rack of lamb from a butcher-fresh, marbled cuts give you the best result.
• Go Bold with Pairings: Think minted yogurt, charred vegetables, or even a pomegranate reduction to add contrast and brightness.

Gordon Ramsay’s lamb cutlets are more than a dish-they’re a statement of culinary confidence, combining technique, flavor, and presentation in one elegant package. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a restaurant-quality meal at home, mastering these cutlets will elevate your kitchen repertoire. Follow the steps with precision, embrace the bold flavors, and you’ll be serving up a plate that even Chef Ramsay would tip his hat to.

Easy Recipe Variations For Gordon Ramsay’s Lamb Cutlets

Gordon Ramsay’s original lamb cutlets-tender, seared to perfection, and usually finished with a rosemary and garlic crust-are already a culinary masterpiece. But the beauty of this dish lies in its versatility. Whether you’re after global inspiration or simply want to spice things up on a weeknight, these recipe variations let you make it your own:

1. Mediterranean Herb-Crusted Cutlets:
   Infuse the lamb with a rub made from fresh oregano, thyme, lemon zest, and crushed fennel seeds. Finish with a drizzle of olive oil and a sprinkle of crumbled feta cheese. Serve over warm couscous with grilled vegetables.

2. Moroccan-Spiced Cutlets:
   Add exotic warmth with a spice blend of cumin, coriander, cinnamon, and paprika. Marinate the lamb in Greek yogurt and lemon juice for 2 hours before cooking. Serve alongside harissa-roasted carrots and a dollop of mint yogurt.

3. Asian-Inspired Soy-Ginger Cutlets:
   Marinate cutlets in soy sauce, sesame oil, fresh grated ginger, garlic, and a splash of rice vinegar. Sear in a hot pan and finish with a sprinkle of toasted sesame seeds and scallions. Serve with jasmine rice and sautéed bok choy.

4. Indian-Style Lamb Cutlets:
   Use a tikka masala spice mix or garam masala with Greek yogurt, garlic, and lime juice as a marinade. After grilling or pan-searing, pair them with basmati rice, mango chutney, and cucumber raita for balance.

5. Red Wine and Shallot Reduction:
   For a luxurious twist, deglaze your pan with red wine and reduce it with shallots, thyme, and a hint of Dijon mustard. Spoon the glossy sauce over the lamb for an elegant, French bistro-style finish.

These variations allow you to tailor Ramsay’s base recipe to your tastes or the occasion-without sacrificing sophistication or flavor.

Best Practices To Store Leftovers

Lamb cutlets are at their peak when freshly cooked, but leftovers can still be delightful when stored and reheated properly. Here’s how to ensure they stay succulent, not sad:

1. Cool Quickly:
   Let the cutlets cool to room temperature (within 1 hour) before storing. Never put hot meat directly into the fridge, as it can raise the internal temperature and risk bacterial growth.

2. Wrap with Care:
   Store in an airtight container or tightly wrap the cutlets in foil or cling wrap. For extra freshness, place a paper towel underneath to absorb any residual moisture that could make the crust soggy.

3. Refrigeration:
   Store in the refrigerator at or below 40°F (4°C). Lamb cutlets can safely stay in the fridge for 3-4 days.

4. Freezing:
   For longer storage, freeze them individually wrapped in foil or freezer bags. Label with the date and use within 2-3 months for best quality.

5. Reheating Tips:

   • To retain moisture, let lamb come to room temperature first.
   • Reheat in a 300°F (150°C) oven wrapped in foil for 10-15 minutes, or in a skillet with a splash of broth or wine.
   • Avoid microwaving, which tends to toughen the meat and dull the flavor.

What Goes Well With Lamb Cutlets?

A well-cooked lamb cutlet is rich, juicy, and full of umami depth-so the sides and accompaniments should either complement or contrast that richness. Here’s a curated selection:

1. Vegetables:

   • Grilled asparagus, green beans with almonds, or roasted Brussels sprouts bring brightness and crunch.
   • A silky cauliflower purée or garlic mashed potatoes can add a creamy contrast.

2. Grains & Starches:

   • Try herbed couscous, saffron rice, or creamy polenta for a Mediterranean flair.
   • Rosemary roasted potatoes or gratin dauphinois make for an indulgent, hearty plate.

3. Sauces & Condiments:

   • Mint sauce, red wine reduction, chimichurri, or a balsamic glaze offer different flavor profiles that balance lamb’s richness.
   • A yogurt-based sauce with lemon and herbs brings a refreshing contrast, especially for spiced or marinated versions.

4. Salads:

   • A peppery arugula salad with lemon vinaigrette adds bite and brightness.
   • A pomegranate, walnut, and spinach salad offers a sweet-tart crunch.

5. Wine Pairings:

   • Go classic with a robust red like a Syrah, Cabernet Sauvignon, or Rioja.
   • For spiced versions, try a Malbec or a spicy Grenache to complement the flavors.

Conclusion

Gordon Ramsay’s lamb cutlets serve as a luxurious yet accessible centerpiece to countless meal variations. Whether you keep it classic or experiment with global flavors, the lamb’s tender richness always shines.

With the right storage practices, your leftovers can be just as impressive the next day. And when paired with thoughtfully chosen sides, sauces, or wines, lamb cutlets become more than just dinner-they’re an experience.

So go ahead, sear with confidence, serve with style, and savor every bite.

FAQs

What Is Gordon Ramsay’s Lamb Cutlets Recipe?

Gordon Ramsay’s lamb cutlets recipe typically involves marinating the lamb chops with ingredients like garlic, rosemary, thyme, and olive oil. After marinating, the lamb is seared in a hot pan until golden and crispy on the outside while remaining tender and juicy inside. Ramsay often serves the cutlets with sides like mashed potatoes, vegetables, or a rich sauce.

How Long Should I Marinate The Lamb Cutlets For Gordon Ramsay’s Recipe?

For best results, marinate the lamb cutlets for at least 1 hour. However, marinating them for 4-6 hours or even overnight will allow the flavors to penetrate the meat more deeply.

What Herbs And Spices Are Used In Gordon Ramsay’s Lamb Cutlets Recipe?

In Ramsay’s recipe, common herbs and spices include rosemary, thyme, garlic, and sometimes mint. These herbs complement the lamb’s flavor and create a fragrant, aromatic crust when cooked.

Can I Cook The Lamb Cutlets In The Oven Instead Of Pan-frying Them?

Yes, you can cook lamb cutlets in the oven. However, pan-frying them gives the best results in terms of crispy texture and flavor. If you opt for the oven, preheat it to 180°C (350°F) and roast for about 10-15 minutes, depending on your preferred level of doneness.

What Is The Ideal Temperature For Cooking Lamb Cutlets To Ensure They Are Cooked Properly?

Lamb cutlets should be cooked to an internal temperature of about 60-65°C (140-150°F) for medium-rare, or up to 70°C (160°F) for medium. Ramsay recommends cooking them for about 3-4 minutes per side, depending on thickness.

What Sides Pair Well With Gordon Ramsay’s Lamb Cutlets?

Gordon Ramsay often pairs lamb cutlets with mashed potatoes, roasted vegetables like carrots and parsnips, and a mint or red wine sauce. You can also serve them with a fresh salad or couscous for a lighter option.

Can I Use A Different Type Of Meat Instead Of Lamb For This Recipe?

Yes, you can substitute lamb with other meats such as beef, pork, or chicken. The cooking times and marinades may vary, but the general technique for pan-frying or grilling will remain the same.

Should I Rest The Lamb Cutlets After Cooking Them?

Yes, it’s important to let the lamb cutlets rest for about 5 minutes after cooking. This allows the juices to redistribute within the meat, ensuring they remain juicy and tender when cut.

What Is A Good Sauce To Serve With Gordon Ramsay’s Lamb Cutlets?

A classic mint sauce or a rich red wine reduction works excellently with lamb. Gordon Ramsay also suggests a rosemary-infused gravy or a balsamic glaze for a deeper flavor profile.

Can I Make Gordon Ramsay’s Lamb Cutlets Recipe Ahead Of Time?

Yes, you can marinate the lamb cutlets a day in advance. However, it’s best to cook them just before serving to retain their tenderness and flavor. If you plan to make them ahead, consider reheating gently in a pan or oven to avoid overcooking.