50+ Easy Easter Gordon Ramsay Lamb Recipes to Elevate Your Holiday Feast

Easter is a time for family, friends, and feasting, and what better way to celebrate than with a succulent lamb dish? Known for his culinary expertise and bold flavors, Gordon Ramsay has created a variety of lamb recipes that are perfect for Easter gatherings.

Whether you’re looking for a classic roasted lamb, a flavorful rack of lamb, or an adventurous lamb tagine, Ramsay’s recipes provide something for everyone.

His attention to detail and use of fresh, high-quality ingredients elevate the traditional Easter lamb dinner to a whole new level.

In this blog post, we’ve curated a collection of over 50 Easter-inspired lamb recipes from Gordon Ramsay that will help you create the perfect centerpiece for your holiday table.

These recipes promise to bring rich, tender, and flavorful lamb dishes that will impress your guests and make your Easter celebration unforgettable.

50+ Easy Easter Gordon Ramsay Lamb Recipes to Elevate Your Holiday Feast

Whether you’re hosting a large Easter feast or preparing an intimate dinner, Gordon Ramsay’s lamb recipes are a fantastic choice to elevate your holiday meal.

With a wide variety of flavors and cooking techniques, these recipes cater to all tastes, from simple roasted lamb to intricate braises and stews.

Each dish is a celebration of the richness of lamb and the bold, complementary flavors that make Easter meals so special.

Try a few of these recipes for your next Easter gathering, and you’ll be sure to wow your guests with delicious, restaurant-quality lamb dishes.

Easter Lamb Wellington

A luxurious twist on the traditional Beef Wellington, this Easter Lamb Wellington features a tender lamb loin wrapped in a rich layer of mushroom duxelles, prosciutto, and puff pastry. The combination of savory, earthy mushrooms and succulent lamb makes this dish the perfect centerpiece for any Easter feast. The puff pastry creates a golden, crisp exterior, while the lamb remains perfectly cooked on the inside, offering a symphony of textures and flavors in every bite.

Ingredients:

• 1 kg (2.2 lbs) boneless lamb loin
• 1 tablespoon olive oil
• Salt and pepper, to season
• 1 tablespoon Dijon mustard
• 200g (7 oz) mixed mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 100g (3.5 oz) prosciutto
• 1 package of puff pastry
• 1 egg (for egg wash)
• Fresh rosemary, to garnish

Instructions:

1. Sear the Lamb: Preheat your oven to 200°C (400°F). Heat the olive oil in a pan over medium-high heat. Season the lamb with salt and pepper, then sear it on all sides until golden brown. Once seared, remove from heat and brush with Dijon mustard. Allow it to cool.
2. Prepare the Duxelles: In the same pan, sauté the garlic and onions for 2 minutes until softened. Add the chopped mushrooms and cook until all moisture evaporates, and the mixture becomes dry and fragrant. Season with salt and pepper. Remove from heat and let cool.
3. Assemble the Wellington: Lay the prosciutto on a piece of plastic wrap, then spread the mushroom duxelles evenly over it. Place the lamb loin in the center and carefully roll it up tightly. Chill in the fridge for 15 minutes to firm up.
4. Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Unwrap the lamb and prosciutto from the plastic wrap, and place it in the center of the pastry. Fold the pastry around the lamb, sealing the edges. Brush the pastry with egg wash.
5. Bake the Wellington: Place the wrapped lamb on a baking tray lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden and the lamb reaches an internal temperature of 60°C (140°F) for medium-rare. Rest for 10 minutes before serving.
6. Garnish and Serve: Garnish with fresh rosemary before slicing and serving.

This Easter Lamb Wellington is the epitome of indulgence, combining tender lamb with a rich, flavorful mushroom filling, all wrapped in a buttery, golden pastry. Perfect for a special occasion, it adds an air of sophistication to any Easter table. The flavors meld together beautifully, and the elegant presentation ensures that this dish will be the star of the show, leaving guests thoroughly impressed and satisfied.

Gordon Ramsay’s Herb-Crusted Roast Lamb

Gordon Ramsay’s Herb-Crusted Roast Lamb is a perfect Easter dish for those who love bold, fragrant flavors. This recipe calls for a leg of lamb coated with a fragrant mixture of garlic, rosemary, thyme, and mustard, creating a savory crust that complements the tender, juicy lamb inside. The herbs infuse the meat with their aromatic oils, while the mustard creates a crispy, caramelized outer layer. It’s a traditional recipe elevated with vibrant flavors.

Ingredients:

• 1 leg of lamb (2-2.5 kg/4.4-5.5 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt and pepper, to taste
• 1 lemon, zest and juice
• 500g (1 lb) baby potatoes, halved
• 200g (7 oz) carrots, peeled and cut into chunks
• Fresh mint, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Lamb: In a small bowl, mix together garlic, mustard, rosemary, thyme, olive oil, lemon zest, salt, and pepper. Rub the mixture all over the lamb, ensuring it’s evenly coated.
3. Roast the Lamb: Place the lamb on a roasting rack in a roasting pan. Arrange the halved potatoes and carrots around the lamb. Roast for 1.5-2 hours, or until the lamb reaches your desired doneness (about 55°C/130°F for rare, 60°C/140°F for medium-rare). Occasionally baste the lamb with the pan juices to keep it moist.
4. Rest the Lamb: Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before carving.
5. Serve: Carve the lamb into slices and serve with the roasted vegetables. Garnish with fresh mint leaves.

This Herb-Crusted Roast Lamb is a classic Easter centerpiece that brings together the richness of the lamb with the freshness of herbs. The crispy, golden crust and tender interior create the perfect combination of textures, while the accompanying vegetables absorb the flavorful juices for a complete, satisfying meal. The freshness of mint adds a lovely, aromatic touch to the dish. Whether you are serving a small gathering or a large crowd, this roast lamb recipe is sure to impress with its depth of flavor and elegant presentation.

Gordon Ramsay’s Lamb Rack with Garlic and Rosemary

A simple yet exquisite recipe, Gordon Ramsay’s Lamb Rack with Garlic and Rosemary is an Easter classic. The tender lamb racks are seasoned with garlic, rosemary, and a touch of olive oil, then roasted to perfection. The slow roasting ensures the lamb remains juicy and tender, while the herb-infused crust offers a delightful flavor contrast. It’s a straightforward, no-fuss recipe that allows the natural flavors of the lamb to shine.

Ingredients:

• 2 racks of lamb (about 8 ribs each)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 200ml (7 oz) red wine
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Season the Lamb: In a small bowl, mix together the garlic, rosemary, olive oil, salt, and pepper. Rub the mixture all over the lamb racks. Let the lamb sit at room temperature for 10-15 minutes to allow the flavors to meld.
3. Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Add a little olive oil and sear the lamb racks on all sides until browned, about 3-4 minutes.
4. Roast the Lamb: Transfer the skillet to the oven and roast the lamb for 20-25 minutes for medium-rare (or until desired doneness). For a perfect medium-rare, the internal temperature should be around 60°C (140°F).
5. Make the Sauce: While the lamb is resting, place the skillet back on the stove and add the red wine, scraping up any caramelized bits. Bring to a simmer and cook for 5 minutes. Stir in the butter and balsamic vinegar and cook until the sauce thickens.
6. Serve: Carve the lamb racks between the ribs and serve with the red wine sauce.

This Lamb Rack with Garlic and Rosemary is a stunning yet simple dish that captures the essence of spring. The rosemary and garlic create a fragrant crust that complements the tender lamb perfectly, while the red wine sauce adds a rich depth of flavor. This recipe is ideal for an Easter feast, offering an elegant and satisfying dish with minimal effort. Paired with roasted vegetables or a fresh salad, this dish is sure to become a family favorite for years to come.

Gordon Ramsay’s Grilled Lamb Chops with Mint Yogurt Sauce

Grilled Lamb Chops with Mint Yogurt Sauce is a delightful, refreshing Easter dish that combines the smoky flavors of grilled lamb with a cooling, tangy yogurt sauce. The lamb chops are seasoned with a simple rub of garlic, rosemary, and olive oil, then grilled to a perfect medium-rare, allowing the natural flavors to shine. The mint yogurt sauce adds an herby, fresh element that balances the richness of the lamb, making it the ideal dish for a spring celebration.

Ingredients:

• 8 lamb chops, frenched
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions:

1. Prepare the Marinade: In a bowl, combine the minced garlic, rosemary, olive oil, salt, and pepper. Rub this mixture all over the lamb chops and allow them to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Grill the Lamb Chops: Preheat a grill or grill pan over medium-high heat. Place the lamb chops on the grill and cook for about 4-5 minutes on each side, or until they reach your desired doneness (internal temperature of 60°C/140°F for medium-rare). Remove from the grill and let them rest for a few minutes.
3. Prepare the Mint Yogurt Sauce: While the lamb rests, combine the Greek yogurt, chopped mint, lemon juice, and honey in a bowl. Stir to combine and season with salt and pepper to taste.
4. Serve: Serve the lamb chops with a generous drizzle of mint yogurt sauce on top.

These Grilled Lamb Chops with Mint Yogurt Sauce are an incredibly flavorful and light option for your Easter table. The smoky, savory lamb pairs perfectly with the creamy, refreshing mint sauce, creating a perfect balance of flavors. The combination of garlic, rosemary, and mint offers a delicious blend of traditional and fresh elements. This dish is perfect for those who want to enjoy lamb with a bit of zing, making it an unforgettable part of your Easter feast.

Gordon Ramsay’s Braised Lamb Shanks with Red Wine and Rosemary

For a rich and comforting Easter meal, Gordon Ramsay’s Braised Lamb Shanks with Red Wine and Rosemary is the ultimate choice. The lamb shanks are slow-cooked in a deep red wine sauce, with the flavors of garlic, rosemary, and thyme infusing the meat during the braising process. The result is tender, fall-off-the-bone lamb, complemented by a rich, savory sauce. This dish pairs beautifully with mashed potatoes or polenta, making it a luxurious yet cozy option for your holiday meal.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• Salt and pepper, to season
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cups red wine
• 4 cups beef stock
• 1 tablespoon tomato paste
• 1 tablespoon flour (optional, for thickening)
• 1 tablespoon butter (optional, for finishing)

Instructions:

1. Brown the Lamb Shanks: Preheat your oven to 160°C (325°F). Heat olive oil in a large ovenproof pot over medium-high heat. Season the lamb shanks with salt and pepper, then sear them in the pot until all sides are golden brown. Remove the shanks and set them aside.
2. Prepare the Sauce: In the same pot, add the chopped onions and garlic, cooking until softened, about 5 minutes. Stir in the rosemary, thyme, and tomato paste, and cook for 2 minutes more.
3. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
4. Braised Lamb Shanks: Return the lamb shanks to the pot, then pour in the beef stock until the shanks are almost covered. Bring to a simmer, cover, and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
5. Finish the Sauce: Once the lamb is done, remove it from the pot and set it aside. To thicken the sauce, you can mix flour with butter and stir it into the sauce. Let the sauce simmer for another 10-15 minutes, then taste and adjust seasoning.
6. Serve: Serve the lamb shanks with the sauce, and pair with mashed potatoes or polenta.

Braised Lamb Shanks with Red Wine and Rosemary is a deeply satisfying and flavorful Easter dish that brings the essence of slow-cooked comfort to the table. The tender lamb, enriched by the red wine and herbal sauce, melts in your mouth with every bite. This dish is perfect for making a statement at your Easter gathering, offering a rich, savory profile that’s perfect for a relaxed, indulgent meal. The savory sauce, combined with the melt-in-your-mouth lamb, makes for a memorable experience that will have your guests raving.

Gordon Ramsay’s Spicy Lamb Kofta with Tzatziki Sauce

Gordon Ramsay’s Spicy Lamb Kofta with Tzatziki Sauce is an exciting, flavorful twist on the classic lamb dish. The ground lamb is mixed with spices such as cumin, coriander, and chili flakes, then shaped into kofta-style skewers and grilled to perfection. The lamb’s rich, spiced flavors are balanced by the cool, refreshing tzatziki sauce, making this an ideal Easter appetizer or main dish for those who prefer something a bit more casual but still packed with flavor.

Ingredients:

• 500g (1 lb) ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili flakes
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 4 skewers (metal or soaked wooden skewers)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• ½ cucumber, grated
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Prepare the Kofta Mixture: In a large bowl, combine the ground lamb, chopped onion, garlic, cumin, coriander, chili flakes, cinnamon, salt, pepper, and fresh parsley. Mix well until fully combined. Shape the mixture into long sausage-like shapes and thread onto the skewers.
2. Grill the Kofta: Heat a grill or grill pan over medium-high heat and brush it with olive oil. Grill the koftas for about 4-5 minutes on each side until cooked through and slightly charred.
3. Make the Tzatziki Sauce: While the koftas are grilling, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Mix well and chill in the fridge until ready to serve.
4. Serve: Once the koftas are cooked, serve them with a side of tzatziki sauce for dipping.

Gordon Ramsay’s Spicy Lamb Kofta with Tzatziki Sauce is a fun and vibrant dish perfect for Easter. The lamb’s spiced richness is complemented by the creamy and tangy yogurt sauce, making it a flavorful and balanced dish. These koftas are ideal for a casual gathering or as a delicious appetizer to start your Easter meal. The combination of aromatic spices and refreshing tzatziki ensures that this dish will be a hit with guests, offering a unique and memorable way to enjoy lamb this Easter.

Gordon Ramsay’s Herb-Crusted Lamb Roast with Garlic and Dijon Mustard

For an Easter centerpiece that combines elegance and deep flavor, Gordon Ramsay’s Herb-Crusted Lamb Roast with Garlic and Dijon Mustard is an absolute winner. The lamb is coated in a flavorful herb crust, including rosemary, thyme, and parsley, which is paired with garlic and Dijon mustard for an aromatic finish. Roasting the lamb ensures that the exterior becomes beautifully browned and crispy, while the interior remains tender and juicy. This dish is perfect for those who want a traditional yet elevated lamb recipe for their Easter table.

Ingredients:

• 1.5 kg (3.3 lbs) leg of lamb, bone-in
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the Lamb: Preheat your oven to 200°C (400°F). Place the leg of lamb on a roasting rack or in a roasting pan. Season generously with salt and pepper.
2. Make the Herb Crust: In a small bowl, mix the minced garlic, Dijon mustard, olive oil, rosemary, thyme, and parsley. Rub this mixture all over the lamb, ensuring it’s well-coated.
3. Roast the Lamb: Roast the lamb in the preheated oven for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue roasting for another 1.5 hours, or until the lamb reaches an internal temperature of 60°C (140°F) for medium-rare, or longer if desired.
4. Rest the Lamb: Once roasted, remove the lamb from the oven and allow it to rest for at least 15 minutes before carving.
5. Serve: Slice the lamb and serve with your favorite Easter sides.

Gordon Ramsay’s Herb-Crusted Lamb Roast with Garlic and Dijon Mustard is a stunning Easter dish that brings the flavors of fresh herbs, garlic, and mustard to life. The lamb becomes beautifully crispy on the outside while staying tender and juicy on the inside, making it a showstopper for your Easter feast. The tangy mustard and aromatic herbs elevate the lamb’s natural flavor, creating a dish that is as flavorful as it is visually impressive. This roast is a must-try for any Easter celebration, offering both sophistication and comforting flavors in one delicious package.

Gordon Ramsay’s Lamb Tagine with Apricots and Almonds

For a unique and exotic twist on traditional Easter lamb, Gordon Ramsay’s Lamb Tagine with Apricots and Almonds offers a delightful combination of sweet and savory flavors. This Moroccan-inspired dish is cooked slowly to allow the lamb to become tender and infused with aromatic spices like cinnamon, cumin, and turmeric. The addition of apricots adds a lovely sweetness, while almonds bring a nice crunch. Served with couscous or flatbread, this dish brings an exciting, fragrant touch to your Easter menu.

Ingredients:

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 can (400g) chopped tomatoes
• 1 cup chicken stock
• 200g dried apricots, halved
• 1/4 cup almonds, slivered or chopped
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Brown the Lamb: Heat olive oil in a large Dutch oven or tagine over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches, ensuring all sides are seared. Remove the lamb and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onions and garlic, cooking until softened (about 5 minutes). Stir in the cumin, cinnamon, turmeric, and paprika, cooking for another 2 minutes until fragrant.
3. Simmer the Tagine: Return the browned lamb to the pot. Add the chopped tomatoes and chicken stock, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the lamb is tender.
4. Add Apricots and Almonds: About 30 minutes before the end of cooking, stir in the apricots and almonds. Continue cooking, uncovered, for the final 30 minutes.
5. Serve: Garnish with fresh cilantro and serve the tagine with couscous or flatbread for a complete meal.

Gordon Ramsay’s Lamb Tagine with Apricots and Almonds is an exotic and flavorful way to enjoy lamb during Easter. The tender lamb absorbs the rich, aromatic spices, while the sweetness of apricots and the crunch of almonds provide a beautiful contrast in textures. This dish transports your taste buds to North Africa and adds an element of adventure to your Easter feast. It’s an ideal choice for those looking to offer something different while still embracing the richness and depth of lamb in their holiday meal.

Gordon Ramsay’s Lamb and Vegetable Skewers with Lemon-Herb Marinade

Gordon Ramsay’s Lamb and Vegetable Skewers with Lemon-Herb Marinade offer a lighter, grilled option for Easter, perfect for those who want to keep things fresh and vibrant. The lamb is marinated in a citrusy, herb-infused marinade that enhances the natural flavors of the meat while also tenderizing it. Paired with colorful vegetables like bell peppers, zucchini, and red onions, these skewers make for a lively and flavorful Easter dish, ideal for grilling outdoors or for a casual family meal.

Ingredients:

• 500g (1 lb) lamb, cut into 1-inch cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, lemon juice and zest, rosemary, parsley, garlic, salt, and pepper. Add the lamb cubes to the bowl and mix to coat evenly. Let the lamb marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Prepare the Vegetables: While the lamb is marinating, cut the vegetables into chunks. Thread the lamb and vegetables alternately onto skewers.
3. Grill the Skewers: Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 5-7 minutes on each side, or until the lamb is cooked to your desired doneness and the vegetables are tender and slightly charred.
4. Serve: Serve the skewers with a side of couscous, rice, or a light salad.

These Lamb and Vegetable Skewers with Lemon-Herb Marinade bring a burst of freshness and vibrant flavor to your Easter meal. The tangy lemon and fresh herbs perfectly complement the tender lamb, while the grilled vegetables add a smoky sweetness to every bite. This dish is an excellent choice for a lighter Easter option, and it’s perfect for outdoor grilling or a more casual dinner with friends and family. The combination of juicy lamb and colorful vegetables makes these skewers both visually appealing and delicious.

Gordon Ramsay’s Slow-Roasted Lamb Shoulder with Mint Yogurt Sauce

For an indulgent Easter meal that’s both simple and flavorful, Gordon Ramsay’s Slow-Roasted Lamb Shoulder with Mint Yogurt Sauce is an excellent choice. Slow-roasting the lamb ensures it becomes incredibly tender, falling off the bone with ease. The rich, savory lamb is complemented by a refreshing mint yogurt sauce that balances the dish with its cool, herbaceous notes. This recipe brings out the best in lamb, making it an ideal dish for an Easter gathering where you want to impress guests without too much fuss.

Ingredients:

• 1.5 kg (3.3 lbs) bone-in lamb shoulder
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup plain Greek yogurt
• 1/2 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Zest of 1 lemon

Instructions:

1. Prepare the Lamb: Preheat your oven to 150°C (300°F). Rub the lamb shoulder with olive oil, minced garlic, oregano, cumin, salt, and pepper. Place the lamb in a roasting pan, fat side up.
2. Roast the Lamb: Roast the lamb in the preheated oven for 3-4 hours, or until the lamb is fork-tender and the meat easily pulls away from the bone. If needed, cover the lamb with foil to prevent over-browning during the roasting process.
3. Make the Mint Yogurt Sauce: While the lamb is roasting, mix together the Greek yogurt, fresh mint, lemon juice, and lemon zest in a bowl. Season with a pinch of salt and pepper to taste. Refrigerate until ready to serve.
4. Rest and Serve: Once the lamb is cooked, let it rest for 15 minutes before carving. Serve with the refreshing mint yogurt sauce on the side.

Gordon Ramsay’s Slow-Roasted Lamb Shoulder with Mint Yogurt Sauce is an outstanding dish that combines the richness of slow-cooked lamb with the refreshing qualities of mint yogurt. The slow-roasting method ensures the lamb is melt-in-your-mouth tender, while the tangy yogurt sauce provides a cool contrast to the warm, savory flavors. This dish is perfect for a relaxing Easter dinner, where the focus is on a tender, flavorful lamb that doesn’t require much effort but delivers a big impact. The mint yogurt sauce brings a delightful balance, making each bite incredibly satisfying.

Gordon Ramsay’s Grilled Lamb Chops with Garlic and Rosemary Butter

Grilled Lamb Chops with Garlic and Rosemary Butter is a flavorful and straightforward Easter dish that packs a punch of taste. The lamb chops are grilled to perfection, achieving a crispy exterior and a tender, juicy interior. The garlic and rosemary butter is the finishing touch, melting over the chops to add richness and herbal fragrance. This recipe is ideal for those who want to enjoy succulent lamb with minimal prep and maximum flavor, making it a perfect addition to any Easter celebration.

Ingredients:

• 8 lamb chops, bone-in
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 100g (1/2 cup) unsalted butter, softened
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Lamb Chops: Preheat your grill or grill pan to medium-high heat. Rub the lamb chops with olive oil, then season generously with salt and pepper.
2. Grill the Lamb Chops: Grill the lamb chops for 4-5 minutes on each side for medium-rare, or longer depending on your preferred level of doneness. Remove the chops from the grill and set them aside to rest for a few minutes.
3. Make the Garlic Rosemary Butter: While the lamb is resting, combine the softened butter, minced garlic, and chopped rosemary in a small bowl. Stir until well mixed.
4. Serve: Place the grilled lamb chops on a serving platter and top with the garlic rosemary butter. Garnish with chopped parsley if desired, and serve immediately.

Gordon Ramsay’s Grilled Lamb Chops with Garlic and Rosemary Butter are a simple yet sophisticated way to enjoy lamb for Easter. The grilled lamb chops are juicy and flavorful, while the garlic and rosemary butter enhances the dish with a rich, herby finish. This recipe is perfect for those who want to keep things uncomplicated without sacrificing taste. The lamb chops are the star of the show, and the butter brings a luscious, fragrant touch that makes each bite melt in your mouth. Whether served as a main course or as part of a larger spread, these lamb chops will surely be a crowd-pleaser.

Gordon Ramsay’s Lamb Koftas with Tzatziki Sauce

For a more casual Easter meal, Gordon Ramsay’s Lamb Koftas with Tzatziki Sauce offer a flavorful, fun-to-eat option. The ground lamb is combined with aromatic spices like cumin, coriander, and cinnamon, and then shaped into tender koftas. These are grilled to perfection, creating a juicy and flavorful bite. Paired with a cooling tzatziki sauce, made from yogurt, cucumber, and mint, this dish brings a refreshing, tangy contrast to the richness of the lamb. It’s a wonderful choice for an Easter appetizer or a light meal.

Ingredients:

• 500g (1 lb) ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil (for grilling)
• 1/2 cup plain Greek yogurt
• 1/4 cucumber, finely grated
• 1 tablespoon fresh mint, chopped
• 1 tablespoon lemon juice
• Salt, to taste

Instructions:

1. Prepare the Koftas: In a large bowl, combine the ground lamb, chopped onion, garlic, cumin, coriander, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed. Form the mixture into small sausage-shaped koftas.
2. Grill the Koftas: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill with olive oil to prevent sticking. Grill the koftas for 4-5 minutes on each side until they are browned and cooked through.
3. Make the Tzatziki Sauce: While the koftas are grilling, mix the Greek yogurt, grated cucumber, mint, lemon juice, and salt in a bowl. Stir until well combined.
4. Serve: Once the koftas are done, serve them with the fresh tzatziki sauce on the side for dipping.

Gordon Ramsay’s Lamb Koftas with Tzatziki Sauce are a vibrant and flavorful option for Easter that provides a lighter alternative to traditional lamb roasts. The aromatic spices in the lamb create a savory, rich flavor, while the cooling tzatziki sauce adds a refreshing contrast. These koftas are perfect for an Easter appetizer, served as part of a mezze platter, or as a lighter main dish. They are fun to eat, easy to prepare, and packed with flavor, making them an ideal choice for a more relaxed but equally delicious Easter celebration.

Gordon Ramsay’s Herb-Crusted Rack of Lamb with Red Wine Sauce

Gordon Ramsay’s Herb-Crusted Rack of Lamb with Red Wine Sauce is an elegant and indulgent dish that will elevate any Easter dinner. The lamb is coated with a fragrant herb crust made from rosemary, thyme, and garlic, creating a savory layer of flavor on the tender meat. After roasting, it is served with a rich and velvety red wine sauce that complements the lamb perfectly. This dish is a stunning centerpiece that looks as impressive as it tastes, making it perfect for a special Easter celebration.

Ingredients:

• 1 rack of lamb (about 8 bones), trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red wine (a good quality dry red wine)
• 1/2 cup beef stock
• 1 tablespoon butter

Instructions:

1. Prepare the Lamb: Preheat your oven to 200°C (400°F). Season the rack of lamb with olive oil, salt, and pepper. Rub the lamb with Dijon mustard. In a small bowl, mix the chopped rosemary, thyme, and garlic, and press this herb mixture onto the lamb to form a crust.
2. Roast the Lamb: Place the lamb on a roasting rack and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. Let the lamb rest for 10 minutes before slicing into individual chops.
3. Make the Red Wine Sauce: While the lamb is resting, pour the red wine and beef stock into a pan over medium heat. Simmer and reduce the liquid by half. Once reduced, stir in the butter to create a silky sauce.
4. Serve: Slice the lamb into individual chops and serve with the red wine sauce drizzled over the top.

Gordon Ramsay’s Herb-Crusted Rack of Lamb with Red Wine Sauce is an exquisite dish that will surely impress your Easter guests. The tender lamb is enhanced by the aromatic herb crust, while the red wine sauce adds a deep, rich flavor that ties the dish together beautifully. The dish is both visually stunning and bursting with flavor, making it the perfect centerpiece for any holiday meal. Whether it’s a formal Easter gathering or a family celebration, this recipe is sure to be the highlight of the meal.

Gordon Ramsay’s Spicy Lamb Tagine with Apricots and Almonds

Gordon Ramsay’s Spicy Lamb Tagine with Apricots and Almonds is a North African-inspired dish that brings bold, complex flavors to your Easter dinner. The lamb is slow-cooked with a mix of warming spices like cinnamon, cumin, and turmeric, resulting in a rich and fragrant stew. Sweet apricots and crunchy almonds add texture and balance to the savory dish, creating a delightful contrast. This tagine is perfect for those looking to add a unique and aromatic twist to their Easter feast, offering a full-bodied and comforting meal.

Ingredients:

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 cup chicken stock
• 1/2 cup dried apricots, chopped
• 1/4 cup slivered almonds, toasted
• Fresh cilantro, chopped, for garnish

Instructions:

1. Brown the Lamb: Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb chunks on all sides, working in batches if necessary. Remove the lamb and set it aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes. Stir in the cumin, cinnamon, turmeric, salt, and pepper, and cook for another 2 minutes, allowing the spices to bloom.
3. Simmer the Tagine: Return the browned lamb to the pot, adding chicken stock to cover the lamb. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors are melded together.
4. Finish the Dish: Once the lamb is tender, stir in the chopped apricots and let them cook for 10 minutes to soften. Sprinkle the toasted almonds on top before serving and garnish with chopped cilantro.
5. Serve: Serve the spicy lamb tagine with couscous or crusty bread for a complete meal.

Gordon Ramsay’s Spicy Lamb Tagine with Apricots and Almonds is a flavorful and unique addition to your Easter menu. The lamb becomes tender as it simmers in a fragrant mix of spices, while the apricots add a touch of sweetness that perfectly balances the savory flavors. The almonds provide a satisfying crunch, and the dish is finished with a fresh burst of cilantro. This recipe brings bold and exciting flavors to your Easter feast, making it an excellent choice for those looking to explore new culinary territory while still celebrating the occasion with a hearty, comforting meal.

Gordon Ramsay’s Lamb Ragu with Pappardelle

For a more casual but equally delicious Easter meal, Gordon Ramsay’s Lamb Ragu with Pappardelle is a perfect choice. The slow-cooked lamb is shredded and mixed with tomatoes, herbs, and red wine to create a rich and flavorful sauce. This ragu is served over wide, hearty pappardelle pasta, making it a filling and satisfying dish that is sure to please a crowd. The recipe takes a bit of time but is worth every minute, offering a comforting and indulgent option for your Easter gathering.

Ingredients:

• 1 kg (2.2 lbs) lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• Salt and pepper, to taste
• 400g (14 oz) pappardelle pasta
• Fresh Parmesan cheese, grated, for serving

Instructions:

1. Brown the Lamb Shanks: Heat the olive oil in a large pot over medium-high heat. Brown the lamb shanks on all sides, then remove them and set aside.
2. Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened, about 8 minutes. Add the minced garlic and cook for another minute.
3. Make the Ragu Sauce: Add the red wine to the pot, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Return the lamb shanks to the pot, cover, and simmer on low heat for 2-3 hours until the lamb is tender and falling off the bone.
4. Shred the Lamb: Remove the lamb shanks from the sauce and shred the meat with a fork. Return the shredded lamb to the sauce and stir to combine.
5. Cook the Pasta: While the ragu is simmering, cook the pappardelle pasta according to the package instructions. Drain and toss with the lamb ragu.
6. Serve: Plate the pasta and top with a generous amount of lamb ragu. Serve with freshly grated Parmesan cheese.

Gordon Ramsay’s Lamb Ragu with Pappardelle offers a comforting and rustic alternative to more traditional Easter dishes. The slow-cooked lamb, rich in flavor and tender to the bite, blends perfectly with the hearty pappardelle pasta. The deep, savory sauce made with red wine, tomatoes, and aromatic herbs is both rich and satisfying. This dish is ideal for an Easter meal that feels indulgent yet homely, perfect for family gatherings or a casual dinner with loved ones. The layers of flavor in the ragu will keep everyone coming back for more, ensuring your Easter celebration is memorable and delicious.

Note: More recipes are coming soon!