Gordon Ramsay Recipes

Gordon Ramsay Lamb Cutlets Recipe [+Tips]

5 min read

I remember the first time I tried Gordon Ramsay’s lamb cutlets. it was at a dinner party and the aroma alone made me stop what I was doing. These cutlets are juicy, tender and packed with robust flavors. Gordon’s version elevates the humble lamb cutlet to restaurant-quality perfection without being overly complicated.

  • What Makes It Special?

    The marinade is simple yet powerful, often featuring garlic, rosemary, olive oil and lemon zest. These ingredients soak into the meat, bringing out a deep, herby flavor with a zesty brightness. The cutlets are seared until golden brown, locking in all the juices.

  • Why Lamb Cutlets?

    Lamb cutlets are small chops from the rib section. They’re tender, quick to cook and perfect for a fancy meal or casual weekend dinner. Gordon’s method ensures they’re crispy on the outside but melt-in-your-mouth on the inside.

Gordon Ramsay Lamb Cutlets Recipe

Ingredients Needed

Let me tell you about gathering ingredients for this recipe. it feels like a little adventure. The right stuff makes all the difference.

  • Lamb cutlets – Around 8 to 12 pieces, ideally with the bone in for extra flavor.
  • Garlic cloves – Fresh, finely chopped or crushed for that punch.
  • Fresh rosemary – Just a couple of sprigs. The aroma is incredible.
  • Olive oil – Extra virgin, because it enhances the flavor.
  • Lemon zest and juice. Adds brightness and balances the richness.
  • Salt and black pepper – Essential seasoning.
  • Butter – For basting to get that luscious finish.
  • Optional: A splash of red wine or balsamic vinegar can add depth if you like experimenting.

Equipment Needed

When I cook these lamb cutlets, having the right tools makes the process smooth and fun. You don’t need a fancy kitchen but these basics help:

  • Heavy skillet or frying pan. Cast iron is best for an even, hot sear.
  • Tongs – To flip the cutlets without piercing the meat.
  • Small bowl – For mixing the marinade.
  • Zester or fine grater. To get that fresh lemon zest.
  • Basting spoon – Helpful for spooning butter over the cutlets while cooking.
  • Plate and foil – To rest the meat after cooking and keep it warm.

Ingredient Science Spotlight

Now, here’s where it gets fascinating. Understanding the science behind each ingredient helps you get the best result.

  • Lamb cutlets: The rib bones conduct heat during cooking, ensuring the meat cooks evenly and retains juiciness.
  • Garlic and rosemary: Both have natural oils that infuse the meat with savory, aromatic compounds. Garlic contains allicin which forms when crushed and gives that unmistakable flavor.
  • Olive oil: It’s the carrier of flavor and also helps in heat transfer, creating a beautiful crust on the meat.
  • Lemon zest and juice: The zest contains oils with a strong citrus aroma. Lemon juice’s acidity breaks down some proteins on the lamb surface, making it tender and bright.
  • Butter basting: Butter melts quickly and browns to create a nutty, rich coating on the lamb. Basting keeps the meat moist and adds flavor layers.

Instructions To Make Gordon Ramsay’s Lamb Cutlets

I find the process almost meditative. Here’s how you can do it step-by-step:

  1. Prepare The Marinade

    Mix olive oil, chopped garlic, rosemary leaves, lemon zest, salt and pepper in a bowl.

  2. Marinate The Lamb

    Rub this mixture onto the lamb cutlets. Let them sit for at least 30 minutes at room temperature or up to 2 hours in the fridge.

  3. Heat Your Pan

    Place your skillet on medium-high heat until it’s really hot. You want a good sizzle when the lamb hits the pan.

  4. Cook The Cutlets

    Add a little olive oil to the pan. Place cutlets carefully, cook for about 3 minutes on one side without moving.

  5. Flip And Baste

    Turn the cutlets using tongs. Add a knob of butter and spoon the melted butter over the meat. Cook another 3 minutes for medium-rare. Adjust time for your preferred doneness.

  6. Rest The Meat

    Remove from heat and let the cutlets rest on a warm plate covered loosely with foil for 5 minutes. This locks in the juices.

  7. Serve And Enjoy

    Garnish with extra rosemary or a squeeze of fresh lemon juice.

Common Mistakes & Fixes

Here’s where I see people trip up sometimes and how to fix it:

  • Cutlets Not Searing Properly

    Fix: Make sure the pan is hot before adding the lamb. If the pan is too cool, the meat will steam, not sear.

  • Meat Is Tough

    Fix: Don’t overcook. Lamb cutlets cook quickly. Use a timer and trust your instincts to remove from heat early. Also, rest the meat before cutting.

  • Lack Of Flavor

    Fix: Don’t skimp on garlic and rosemary. Marinate longer if you want deeper flavors.

  • Burning The Garlic In The Pan

    Fix: Add garlic to the marinade only. Don’t throw raw garlic into the hot pan with butter; it burns quickly and tastes bitter.

Smart Substitutions

Sometimes you don’t have exactly what the recipe calls for. Here are some clever swaps:

  • No lamb cutlets? Use lamb chops or even pork chops for a similar experience.
  • No fresh rosemary? Dried rosemary works but use less-half the amount.
  • No lemon? A splash of vinegar or lime juice can substitute acidity.
  • Butter allergy? Use ghee or a high-quality olive oil for basting.
  • No garlic? Shallots or a pinch of garlic powder can add subtle flavor.

FAQs

What Ingredients Do I Need For Gordon Ramsay’s Lamb Cutlets?

You’ll need lamb cutlets, garlic, rosemary, olive oil, salt, and pepper. Simple but full of flavor.

How Do I Cook The Lamb Cutlets To Get Them Juicy And Tender?

Sear them on high heat for a couple of minutes each side until golden. Then rest them for a few minutes before serving.

Can I Make This Recipe Ahead Of Time?

It’s best fresh but you can marinate the cutlets a few hours ahead. Cook just before eating for the best taste.

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