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Best Gordon Ramsay Lamb recipes tested from his cookbooks.
Gordon Ramsay’s lamb kofta recipe is 500g of minced lamb mixed with sautéed onion, garlic, toasted cumin, chilli flakes, parsley and mint, rolled into golf balls, flattened into 1cm patties and griddled for 5 to 6 minutes. Served with a mint and yoghurt dressing made in a pestle and mortar. Ready in 25 minutes. The …
Gordon Ramsay’s lamb steak recipe is leg or shoulder steaks fried for 1½ to 2 minutes each side in rosemary-infused oil until browned outside and pink in the middle, served with a redcurrant sauce made from red wine, stock, redcurrant jelly and Worcestershire sauce. Ready in 20 minutes. The recipe is from Great British Pub …
Gordon Ramsay’s Moroccan lamb is chunks of leg or shoulder browned hard, then simmered uncovered with sweet potato, raisins and seven spices: ginger, saffron, coriander, cumin, paprika, fennel seeds and cinnamon. One pot, 1 to 2 hours, and the flavours get better overnight. He calls it “super simple” and “hassle-free” in the video. In Ultimate …
Gordon Ramsay’s lamb breast is three boned breasts stuffed with dried oregano, chilli flakes, lemon zest and two full jars of anchovies, rolled tight, browned in a casserole, then braised in white wine and tinned tomatoes at 170°C for 2 to 2½ hours. He calls it “gutsy cooking at its absolute best” in the video. …
Gordon Ramsay’s lamb shoulder is a 1.7kg boned joint studded with rosemary, garlic and anchovy halves pushed into slits across the surface, roasted at the highest oven setting for 15 minutes then lowered to 180°C for another 30 to 40 minutes. Pink in the middle, not falling apart. Ready in under an hour. The recipe …
Gordon Ramsay’s lamb sauce is built in the same pan you cooked the lamb in. Red wine poured over the hot drippings, fond scraped from the bottom, stock added, then boiled down until it coats the back of a spoon. Five ingredients, 10 minutes. Ramsay uses this technique every time he serves lamb. In the …
Gordon Ramsay’s lamb shanks recipe is four shanks rubbed in a marinade of smoked paprika, chillies, cumin, cinnamon and garlic, browned hard, deglazed with a full bottle of red wine, then braised uncovered at 160°C for 3 hours until the meat slides off the bone. He calls it “Slow-Cooked Fiery Lamb” in Ultimate Cookery Course. …
Gordon Ramsay’s lamb chops recipe is French-trimmed cutlets rubbed with a paste of pounded cumin, coriander seeds, turmeric, ginger and garlic, then griddled for 3 to 4 minutes each side until pink. Served with a minty yoghurt that takes 30 seconds to make. The recipe is from Ultimate Home Cooking, where Ramsay says the spice …
Gordon Ramsay’s rack of lamb is seared in a hot pan, roasted at 200°C for 10 to 15 minutes, then coated in a bright green herb crust of parsley, coriander, thyme, rosemary and Parmesan bound with English mustard. He calls it “the Rolls-Royce of lamb” in the F Word. Ramsay has two herb-crusted rack recipes …
Gordon Ramsay’s roast leg of lamb is scored, rubbed with olive oil and blasted at 220°C for 20 minutes to build a crust, then finished low on a bed of cooking apples that collapse into the gravy. Basted with dry cider and honey, it’s ready in about 90 minutes. Ramsay has at least five leg …