25+ Delicious Easter Gordon Ramsay Lamb Recipes for Every Taste

Easter is a time for gathering with family and friends to celebrate the season of renewal, and what better way to do so than with a show-stopping lamb dish?

Gordon Ramsay, known for his mastery of flavors and cooking techniques, offers an impressive array of lamb recipes that are perfect for your Easter table.

Whether you prefer your lamb slow-cooked, grilled, or braised, Ramsay’s recipes are sure to inspire you to create a delicious centerpiece for your holiday meal.

In this article, we’ve compiled 25+ Easter Gordon Ramsay lamb recipes that will elevate your Easter feast and leave everyone coming back for seconds.

From aromatic tagines to succulent roasted lamb, there’s something here for every palate and skill level.

So, let’s dive into these mouth-watering lamb recipes and make your Easter celebration unforgettable!

25+ Delicious Easter Gordon Ramsay Lamb Recipes for Every Taste

This Easter, let Gordon Ramsay’s expertise guide you to creating the perfect lamb dish.

His diverse collection of recipes ensures that you can find the right one to suit your taste, whether you’re craving a rich and flavorful braise or a fresh, grilled delight.

By incorporating Ramsay’s bold flavors and culinary tips, you’ll not only impress your guests but also create a memorable Easter meal that’s both satisfying and delicious.

These 25+ Easter Gordon Ramsay lamb recipes are just the beginning—each one promises to bring something special to your table.

So, gather your ingredients, channel your inner chef, and get ready to cook up a feast that everyone will rave about!

Easter Herb-Crusted Rack of Lamb with Mint Sauce

Easter calls for a feast, and nothing says celebration like a beautifully crusted rack of lamb inspired by Gordon Ramsay’s mastery of bold flavors. This recipe combines fresh herbs, garlic, and Dijon mustard for a tantalizing crust that seals in the juicy tenderness of the lamb. Served with a classic mint sauce, this dish makes a stunning centerpiece for your Easter table.

Ingredients:

• For the Lamb:
  • 2 racks of lamb (about 1.5 lbs each)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 tbsp Dijon mustard
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp chopped thyme
  • 2 garlic cloves, minced

For the Mint Sauce:

• 1/4 cup fresh mint leaves, finely chopped
• 1/2 cup white wine vinegar
• 3 tbsp sugar
• 1/4 cup boiling water

Instructions:

1. Prepare the Lamb: Preheat your oven to 400°F (200°C). Season the lamb generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the racks until browned on all sides, about 2 minutes per side. Remove from heat.
2. Make the Herb Crust: In a bowl, mix breadcrumbs, parsley, rosemary, thyme, and minced garlic. Brush each rack with Dijon mustard, then press the herb mixture onto the meat to form a crust.
3. Roast the Lamb: Place the crusted lamb racks on a roasting tray. Roast in the oven for 15-20 minutes for medium-rare, or longer if desired. Let rest for 10 minutes before carving.
4. Prepare the Mint Sauce: Dissolve sugar in boiling water, then stir in vinegar and mint. Allow to sit for 10 minutes to infuse.
5. Serve: Slice the lamb into chops and drizzle with mint sauce before serving.

This Herb-Crusted Rack of Lamb is a show-stopper that combines visual appeal with irresistible flavor. Perfectly balanced by the refreshing tang of mint sauce, it’s a dish that embodies the spirit of Easter celebration and culinary finesse. Serve alongside roasted vegetables or creamy mashed potatoes to impress your guests.

Gordon Ramsay’s Easter Lamb Shoulder with Garlic and Rosemary

For those who crave hearty and flavorful roasts, this lamb shoulder recipe is the ultimate Easter indulgence. Slow-cooked with garlic, rosemary, and a touch of red wine, the lamb becomes meltingly tender and deeply infused with aromatic flavors. This dish is perfect for feeding a crowd while keeping preparation stress-free.

Ingredients:

• 1 bone-in lamb shoulder (about 4-5 lbs)
• 4 garlic cloves, sliced
• 3 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 cup red wine
• 1 cup lamb or chicken stock
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Lamb: Preheat oven to 325°F (160°C). Make small incisions all over the lamb shoulder and insert garlic slices and rosemary sprigs. Rub the lamb with olive oil, salt, and pepper.
2. Sear the Meat: Heat a large ovenproof pot or roasting pan over medium-high heat. Brown the lamb on all sides until golden, about 8-10 minutes.
3. Add Liquid: Pour in red wine to deglaze the pan, scraping up any browned bits. Add stock and bring to a simmer.
4. Roast: Cover the pot with a lid or aluminum foil and transfer to the oven. Cook for 3.5 to 4 hours, basting occasionally, until the lamb is tender and falling off the bone.
5. Serve: Let the lamb rest for 15 minutes before carving. Strain the pan juices for a rich gravy.

Gordon Ramsay’s Lamb Shoulder is the epitome of Easter comfort food. The slow cooking method ensures that the meat is succulent and infused with the rich flavors of garlic, rosemary, and wine. This dish pairs wonderfully with roasted root vegetables or a fresh spring salad, creating a meal that feels luxurious yet approachable.

Easter Lamb Loin with Red Wine Reduction and Shallots

If you’re looking for an elegant twist on lamb, this lamb loin recipe is a refined choice. Gordon Ramsay’s signature approach to simplicity and bold flavors shines here, with perfectly seared lamb loin served alongside a glossy red wine reduction and caramelized shallots. This dish is ideal for intimate Easter gatherings.

Ingredients:

• 2 lamb loins (about 12 oz each)
• 2 tbsp olive oil
• 4 shallots, halved
• 1 cup red wine
• 1 cup lamb or beef stock
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Lamb: Season lamb loins with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the loins for 2-3 minutes per side until browned. Remove and set aside.
2. Cook the Shallots: In the same skillet, add the shallots and cook until golden and softened, about 5 minutes.
3. Make the Red Wine Reduction: Deglaze the pan with red wine, scraping up any browned bits. Simmer until reduced by half, then add stock and continue reducing until thickened. Whisk in butter for a glossy finish.
4. Finish the Lamb: Return the lamb loins to the skillet and cook for 1-2 minutes more for medium-rare. Let rest for 5 minutes.
5. Serve: Slice the lamb and plate with shallots and a drizzle of red wine reduction.

This Lamb Loin with Red Wine Reduction is a sophisticated choice for Easter dining, offering a balance of tender, juicy meat and rich, savory sauce. The caramelized shallots add a touch of sweetness that elevates the dish, making it a memorable experience for your guests. Pair with creamy polenta or sautéed greens for a complete gourmet meal.

Gordon Ramsay’s Roasted Lamb with Garlic, Lemon, and Oregano

This Mediterranean-inspired Easter lamb recipe brings fresh and vibrant flavors to the table, thanks to the bold combination of garlic, lemon, and oregano. Gordon Ramsay’s technique ensures a juicy, perfectly roasted lamb with a crispy, flavorful crust. This dish is light yet satisfying, making it perfect for springtime celebrations.

Ingredients:

• 1 boneless leg of lamb (about 3-4 lbs)
• 6 garlic cloves, minced
• 2 tbsp fresh oregano, chopped
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• 1 cup white wine
• 1/2 cup chicken stock
• 1 tbsp butter

Instructions:

1. Prepare the Lamb: Preheat oven to 400°F (200°C). In a small bowl, mix the garlic, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb and let it marinate for at least 30 minutes.
2. Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until golden, about 6-8 minutes.
3. Roast: Pour the white wine and chicken stock into the skillet around the lamb. Transfer the skillet to the oven and roast for 1.5 hours for medium-rare, basting occasionally.
4. Finish: Once roasted to your desired doneness, remove the lamb from the oven and let it rest for 10 minutes. Stir the butter into the pan juices.
5. Serve: Slice the lamb and drizzle with the pan juices before serving.

This Roasted Lamb with Garlic, Lemon, and Oregano is a refreshing, zesty dish that captures the essence of spring. The garlic and oregano provide a fragrant, herbal note, while the lemon brings a touch of brightness. The white wine reduction adds a savory depth, making this lamb an irresistible centerpiece for your Easter feast.

Gordon Ramsay’s Spicy Lamb Kebabs with Yogurt Sauce

For a fun and flavorful twist on traditional Easter lamb, try these Spicy Lamb Kebabs with a creamy yogurt sauce. Gordon Ramsay’s marinade packs a punch with cumin, paprika, and chili, creating a flavorful, charred crust on the lamb. The tangy yogurt sauce complements the spice perfectly, making it an unforgettable dish for your spring celebrations.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground chili powder
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1/2 cup plain yogurt
• 2 tbsp chopped fresh mint
• 1 tbsp honey

Instructions:

1. Marinate the Lamb: In a large bowl, combine olive oil, cumin, paprika, chili powder, garlic, salt, pepper, and lemon juice. Add the lamb cubes and toss to coat. Marinate for at least 1 hour or overnight in the refrigerator.
2. Prepare the Yogurt Sauce: In a small bowl, mix yogurt, mint, and honey. Season with salt and pepper. Chill until ready to serve.
3. Skewer and Grill: Thread the marinated lamb onto skewers, ensuring they are evenly spaced. Heat a grill or grill pan over medium-high heat and cook the lamb skewers for 4-5 minutes per side, until charred and cooked to your liking.
4. Serve: Remove the lamb from the skewers and serve with a drizzle of yogurt sauce on the side.

These Spicy Lamb Kebabs are a perfect way to introduce bold, exciting flavors to your Easter gathering. The spices and charred edges give the lamb a rich, smoky flavor, while the cooling yogurt sauce adds a refreshing contrast. These kebabs can be served as a starter or alongside a fresh salad for a complete meal.

Gordon Ramsay’s Lamb Shanks in Red Wine Sauce

If you’re looking for a more indulgent Easter lamb dish, Gordon Ramsay’s Lamb Shanks in Red Wine Sauce is an excellent choice. This recipe transforms tender lamb shanks into a luxurious meal with slow cooking, creating fall-off-the-bone goodness in a rich, savory red wine sauce. It’s perfect for a family feast where comfort and flavor take center stage.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 cups red wine
• 1 cup beef or lamb stock
• 1 tbsp fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

Instructions:

1. Sear the Lamb: Preheat oven to 325°F (160°C). In a large ovenproof pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then sear them on all sides until golden brown, about 10 minutes. Remove the lamb and set aside.
2. Prepare the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Deglaze and Simmer: Pour in red wine and stir, scraping up any browned bits from the bottom of the pot. Add stock, thyme, bay leaves, and return the lamb shanks to the pot. Bring to a simmer.
4. Roast: Cover the pot and transfer to the oven. Roast for 2.5 to 3 hours, basting occasionally, until the lamb is tender and the sauce has thickened.
5. Serve: Remove the lamb shanks and strain the sauce. Serve the shanks with the sauce poured over the top.

These Lamb Shanks in Red Wine Sauce are a true Easter indulgence. The long, slow cooking process allows the flavors to meld together beautifully, creating a tender and flavorful dish. The rich red wine sauce adds depth and complexity, making this a memorable centerpiece for your holiday meal. Pair it with mashed potatoes or buttery polenta to soak up all the delicious sauce.

Gordon Ramsay’s Herb-Infused Lamb Chops with Balsamic Glaze

For an elegant and simple Easter lamb dish, Gordon Ramsay’s Herb-Infused Lamb Chops with Balsamic Glaze is a perfect choice. The lamb chops are seasoned with a fragrant mixture of herbs and seared to golden perfection, then finished with a rich balsamic reduction. This dish offers a balance of savory, herbal, and tangy flavors that are ideal for a refined yet easy Easter meal.

Ingredients:

• 8 lamb chops (1-inch thick)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 4 garlic cloves, minced
• Salt and freshly ground black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Season the Lamb: Preheat oven to 375°F (190°C). In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture all over the lamb chops and let them sit at room temperature for 15-20 minutes.
2. Sear the Lamb: Heat a large ovenproof skillet over medium-high heat. Sear the lamb chops for 2-3 minutes per side until browned.
3. Roast the Lamb: Transfer the skillet to the oven and roast the lamb chops for 8-10 minutes for medium-rare, or longer if preferred.
4. Make the Balsamic Glaze: While the lamb is roasting, add balsamic vinegar and honey to a small saucepan. Bring to a simmer over medium heat and reduce by half, about 5-7 minutes.
5. Serve: Remove the lamb chops from the oven, drizzle with the balsamic glaze, and serve immediately.

These Herb-Infused Lamb Chops with Balsamic Glaze offer a deliciously savory and sweet contrast, elevating the classic lamb chop into a gourmet dish. The fresh herbs create a fragrant crust, while the balsamic glaze adds a perfect finishing touch with its tangy sweetness. Pair this dish with roasted vegetables or a light salad for a sophisticated and easy Easter meal.

Gordon Ramsay’s Moroccan-Spiced Lamb Tagine

Bring the bold, warming flavors of Morocco to your Easter table with Gordon Ramsay’s Moroccan-Spiced Lamb Tagine. This dish combines tender lamb with a fragrant mix of spices, dried fruits, and vegetables, simmered to perfection in a tagine or Dutch oven. The deep, complex flavors of cumin, cinnamon, and turmeric make this a unique and exciting dish for a special Easter celebration.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 cup chopped tomatoes
• 1 cup dried apricots, chopped
• 1/2 cup raisins
• 1 1/2 cups chicken stock
• 1 tbsp honey
• Salt and freshly ground black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Brown the Lamb: Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the lamb chunks in batches, then remove and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes. Add cumin, cinnamon, turmeric, and ginger, and cook for another 2 minutes to release the aromas.
3. Simmer the Tagine: Return the lamb to the pot along with tomatoes, apricots, raisins, chicken stock, and honey. Stir to combine, then bring to a simmer. Cover and cook over low heat for 2-2.5 hours, until the lamb is tender and the sauce has thickened.
4. Serve: Season with salt and pepper to taste, then garnish with fresh cilantro. Serve with couscous or warm flatbread.

Gordon Ramsay’s Moroccan-Spiced Lamb Tagine is an exotic and flavorful Easter dish that takes lamb to a new level. The combination of sweet dried fruits and warm spices creates a rich, comforting sauce that envelops the tender lamb. This dish is perfect for serving a crowd and pairs wonderfully with couscous or rice for a hearty, satisfying meal.

Gordon Ramsay’s Lamb and Spring Vegetable Stew

For a lighter yet satisfying Easter meal, Gordon Ramsay’s Lamb and Spring Vegetable Stew is a perfect option. This dish features tender lamb shoulder simmered with fresh spring vegetables like peas, carrots, and new potatoes, creating a comforting and healthy stew. The dish is finished with a touch of fresh herbs for a burst of springtime flavor.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken stock
• 2 carrots, sliced
• 2 cups new potatoes, halved
• 1 cup fresh peas
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper

Instructions:

1. Brown the Lamb: Heat olive oil in a large pot over medium-high heat. Brown the lamb chunks in batches, then remove and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
3. Simmer the Stew: Add chicken stock to the pot, scraping up any bits from the bottom. Return the lamb to the pot along with the carrots, potatoes, rosemary, thyme, salt, and pepper. Bring to a simmer and cook for 1.5 hours, or until the lamb is tender.
4. Add the Green Vegetables: Add the peas and green beans to the stew, and cook for another 15-20 minutes, until the vegetables are tender.
5. Serve: Adjust seasoning with salt and pepper, and serve the stew hot, garnished with fresh herbs if desired.

Gordon Ramsay’s Lamb and Spring Vegetable Stew is a perfect balance of comfort and freshness for Easter. The tender lamb and fresh spring vegetables create a wholesome, hearty stew that feels light but satisfying. The rosemary and thyme provide fragrant depth, while the vegetables bring a refreshing springtime touch. This dish is perfect for a cozy family Easter meal and pairs beautifully with crusty bread or a light salad.

Gordon Ramsay’s Roasted Leg of Lamb with Garlic and Rosemary

Gordon Ramsay’s Roasted Leg of Lamb with Garlic and Rosemary is a classic Easter dish that’s both simple and full of flavor. The lamb is marinated with garlic, rosemary, and olive oil, then roasted to perfection, resulting in a beautifully crispy crust and juicy, tender meat. This dish requires minimal effort, making it an excellent centerpiece for an Easter feast.

Ingredients:

• 1 leg of lamb (about 5 lbs)
• 4 garlic cloves, sliced
• 3 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 2 cups red wine
• 2 cups chicken stock

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Lamb: Using a sharp knife, make small incisions all over the lamb. Insert slices of garlic and sprigs of rosemary into the slits.
3. Season the Lamb: In a small bowl, combine olive oil, Dijon mustard, salt, and pepper. Rub this mixture over the entire surface of the lamb.
4. Roast the Lamb: Place the lamb in a roasting pan and roast for 20 minutes. Lower the temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, depending on your desired doneness (about 15 minutes per pound for medium-rare).
5. Rest the Lamb: Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
6. Make the Sauce: While the lamb rests, pour the red wine and chicken stock into the roasting pan, scraping up any browned bits. Simmer for 5 minutes to create a simple sauce.
7. Serve: Carve the lamb and serve with the wine sauce.

This Roasted Leg of Lamb with Garlic and Rosemary is a showstopper for any Easter gathering. The lamb’s flavor is elevated by the fragrant rosemary and garlic, while the Dijon mustard adds a subtle tang. The wine sauce enhances the richness of the roast, making this dish a memorable centerpiece for your holiday meal. Serve with roasted vegetables or mashed potatoes to complete the meal.

Gordon Ramsay’s Lamb Kofta with Yogurt Sauce

If you’re looking for a lighter, more casual lamb dish for Easter, Gordon Ramsay’s Lamb Kofta with Yogurt Sauce is an excellent choice. These spiced lamb meatballs are grilled or baked to juicy perfection, offering a savory, aromatic flavor that pairs wonderfully with a cooling yogurt sauce. This recipe is perfect for an Easter brunch or appetizer spread.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• Salt and freshly ground black pepper
• 1 tbsp olive oil (for grilling)

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Make the Kofta: In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, allspice, salt, and pepper. Mix thoroughly until the ingredients are evenly incorporated.
2. Form the Kofta: Wet your hands with water and shape the lamb mixture into small meatballs or oval shapes.
3. Cook the Kofta: Heat a grill or grill pan over medium-high heat and brush with olive oil. Grill the koftas for about 4-5 minutes per side, or until they are cooked through and browned.
4. Prepare the Yogurt Sauce: In a small bowl, combine Greek yogurt, fresh mint, lemon juice, and salt. Stir until smooth.
5. Serve: Serve the koftas with the yogurt sauce on the side for dipping.

Gordon Ramsay’s Lamb Kofta with Yogurt Sauce offers a fantastic twist on traditional lamb dishes for Easter. The spices give the lamb a bold, fragrant flavor, while the yogurt sauce provides a refreshing contrast. These koftas are perfect as an appetizer or for a lighter main course, especially for guests who prefer something a bit different from the classic roasted lamb. Serve them with couscous or a fresh salad for a complete meal.

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

For a rich and flavorful Easter meal, Gordon Ramsay’s Lamb Shanks with Red Wine and Rosemary Sauce is a showstopping choice. The lamb shanks are braised slowly in a red wine sauce, which allows the meat to become fall-off-the-bone tender. This dish is perfect for those looking for a hearty, flavorful main course that pairs beautifully with a variety of sides.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 garlic cloves, smashed
• 1 tbsp fresh rosemary, chopped
• 1 cup red wine
• 2 cups beef stock
• 1 tbsp tomato paste
• Salt and freshly ground black pepper

Instructions:

1. Brown the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
2. Cook the Vegetables: In the same pot, add the carrots, celery, onion, garlic, and rosemary. Cook for 5 minutes until the vegetables begin to soften.
3. Deglaze the Pot: Add the red wine to the pot, scraping up any browned bits from the bottom. Stir in tomato paste and beef stock.
4. Braise the Lamb: Return the lamb shanks to the pot, making sure they are submerged in the liquid. Bring to a simmer, then cover and cook in the oven at 350°F (175°C) for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
5. Serve: Remove the lamb shanks from the pot and reduce the sauce on the stovetop if desired. Serve the lamb shanks with the sauce spooned over the top.

Gordon Ramsay’s Lamb Shanks with Red Wine and Rosemary Sauce is an elegant and comforting dish that will impress guests at your Easter gathering. The slow braising process results in incredibly tender lamb, while the rich red wine sauce provides a deep, savory flavor. This dish pairs beautifully with mashed potatoes, roasted vegetables, or a side of couscous, making it a hearty and satisfying Easter main course.

Gordon Ramsay’s Grilled Lamb Chops with Mint Chimichurri

Gordon Ramsay’s Grilled Lamb Chops with Mint Chimichurri brings a fresh, zesty twist to classic lamb dishes. The lamb chops are marinated with a simple blend of olive oil, garlic, and rosemary before being grilled to perfection. Paired with a tangy and vibrant mint chimichurri sauce, this recipe is perfect for an Easter BBQ or a special dinner.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper

For the Mint Chimichurri:

• 1/2 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/2 cup olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper

Instructions:

1. Marinate the Lamb Chops: In a bowl, combine olive oil, garlic, rosemary, salt, and pepper. Rub the mixture all over the lamb chops and let them marinate for at least 30 minutes.
2. Prepare the Chimichurri: In a blender or food processor, combine mint, parsley, red wine vinegar, Dijon mustard, olive oil, garlic, salt, and pepper. Pulse until finely chopped and well combined. Set aside.
3. Grill the Lamb Chops: Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if desired.
4. Serve: Remove the lamb chops from the grill and allow them to rest for 5 minutes. Serve with the mint chimichurri sauce drizzled over the top.

Gordon Ramsay’s Grilled Lamb Chops with Mint Chimichurri is a perfect way to showcase the lamb in a fresh and flavorful way for your Easter celebration. The mint chimichurri adds a vibrant and herby element that cuts through the richness of the lamb, creating a well-balanced dish. These grilled lamb chops are sure to be a hit whether served as a main course or as part of an Easter BBQ feast. Pair with roasted vegetables or a light salad for a complete meal.

Gordon Ramsay’s Slow-Cooked Lamb Shoulder with Apricot and Almond Sauce

For a luxurious and comforting Easter meal, Gordon Ramsay’s Slow-Cooked Lamb Shoulder with Apricot and Almond Sauce is a standout dish. The lamb is slowly braised in a fragrant blend of herbs, spices, and apricot preserves, resulting in melt-in-your-mouth tenderness. The almond sauce adds a rich, nutty flavor that complements the sweetness of the apricots and the savoriness of the lamb.

Ingredients:

• 1 lamb shoulder (about 4-5 lbs)
• 2 tbsp olive oil
• 2 onions, quartered
• 4 garlic cloves, smashed
• 2 carrots, chopped
• 1 cup dry white wine
• 1/2 cup apricot preserves
• 1/4 cup slivered almonds
• 1 tsp ground cinnamon
• 1 tbsp fresh thyme
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Lamb Shoulder: Preheat your oven to 325°F (160°C). Heat olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shoulder on all sides, then remove and set aside.
2. Sauté the Vegetables: In the same pot, add onions, garlic, and carrots. Cook for about 5 minutes, until softened.
3. Braze the Lamb: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add apricot preserves, cinnamon, thyme, salt, and pepper. Return the lamb shoulder to the pot, cover, and cook in the oven for 3-4 hours, or until the lamb is tender and easily pulls apart.
4. Prepare the Almond Sauce: In a small pan, toast the slivered almonds over medium heat until golden and fragrant. Set aside.
5. Serve: Remove the lamb shoulder from the pot and shred the meat. Serve the lamb with the apricot and almond sauce, garnished with toasted almonds.

Gordon Ramsay’s Slow-Cooked Lamb Shoulder with Apricot and Almond Sauce is a truly indulgent dish that is perfect for Easter. The slow-cooking method ensures that the lamb is incredibly tender, and the apricot preserves and almonds provide a beautiful balance of sweetness and nuttiness. This dish pairs wonderfully with couscous, roasted vegetables, or a simple green salad to complete a festive and flavorful Easter meal.

Gordon Ramsay’s Lamb and Vegetable Tagine

Gordon Ramsay’s Lamb and Vegetable Tagine is a flavorful, hearty dish inspired by Moroccan cuisine, perfect for an Easter meal with a twist. The lamb is braised with a variety of vegetables and a blend of warming spices like cumin, cinnamon, and turmeric. The result is a rich, aromatic stew that’s both comforting and full of flavor, making it an excellent choice for a family Easter dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb lamb stew meat (or lamb shoulder, cubed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and freshly ground black pepper
• 2 cups lamb or vegetable stock
• 1/4 cup dried apricots, chopped
• Fresh cilantro for garnish

Instructions:

1. Brown the Lamb: Heat olive oil in a large pot or tagine over medium heat. Brown the lamb in batches, then set aside.
2. Sauté the Vegetables: In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened. Add the carrots, zucchini, and cherry tomatoes, and cook for another 5 minutes.
3. Add the Spices and Stock: Stir in the cumin, turmeric, cinnamon, ginger, salt, and pepper. Add the lamb stock and bring the mixture to a simmer.
4. Simmer the Tagine: Return the lamb to the pot, cover, and let it simmer over low heat for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.
5. Finish the Dish: Add the chopped apricots and cook for an additional 10 minutes.
6. Serve: Garnish with fresh cilantro and serve with couscous or flatbread.

Gordon Ramsay’s Lamb and Vegetable Tagine is an exotic, comforting dish that brings bold flavors to your Easter table. The combination of tender lamb, vibrant vegetables, and aromatic spices creates a beautifully balanced meal that is sure to impress. The dish is ideal for family-style dining and pairs perfectly with couscous or flatbread to soak up the delicious sauce. It’s an excellent choice for anyone looking to serve something unique yet flavorful this Easter.

Note: More recipes are coming soon!