25+ Savory Easter Gordon Ramsay Recipes to Impress Your Guests

Easter is a time to gather with loved ones, celebrate, and, of course, enjoy delicious food.

If you’re looking to elevate your Easter feast this year, look no further than Gordon Ramsay’s recipes.

Known for his culinary expertise, Ramsay’s dishes blend classic flavors with innovative twists, making them perfect for a memorable Easter meal.

From succulent lamb chops to indulgent chocolate treats, his recipes cover every course and cater to all tastes.

Whether you’re hosting a festive brunch, preparing a decadent dinner, or just looking to impress with unique desserts, these 25+ Easter Gordon Ramsay recipes will help you craft a holiday feast that’s as stunning as it is delicious.

25+ Savory Easter Gordon Ramsay Recipes to Impress Your Guests

With Easter just around the corner, Gordon Ramsay’s recipes provide the perfect inspiration to create a meal that will wow your family and friends.

From savory mains like his famous lamb dishes to mouthwatering desserts and sides, his recipes deliver both flavor and flair.

By incorporating these dishes into your Easter celebration, you’ll not only honor tradition but also add your own unique touch.

So, roll up your sleeves and get cooking—these 25+ Easter Gordon Ramsay recipes are sure to make this holiday one to remember!

Easter Roast Lamb Recipes by Gordon Ramsay

Gordon Ramsay’s roast lamb is a signature dish perfect for Easter celebrations. Combining tender lamb, fresh herbs, and a touch of luxury, this dish is a showstopper for your holiday feast. The addition of garlic, rosemary, and anchovies infuses the meat with deep, savory flavors, while a crisp, golden crust seals in the juices. This recipe embodies the elegance of fine dining, ideal for creating memorable moments with loved ones.

Ingredients:

• 1 leg of lamb (approx. 2 kg)
• 4 garlic cloves, sliced
• 2 sprigs of fresh rosemary, leaves chopped
• 4 anchovy fillets, chopped
• Olive oil (for drizzling)
• Salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Using a sharp knife, make small incisions all over the lamb.
3. Stuff each incision with a slice of garlic, a piece of anchovy, and a sprinkle of chopped rosemary.
4. Drizzle the lamb generously with olive oil and season with salt and pepper.
5. Place the lamb on a roasting tray and cook for 1 hour and 30 minutes for medium-rare (adjust cooking time as desired).
6. Let the lamb rest for 15 minutes before carving.

This Easter roast lamb recipe is a culinary masterpiece that balances simplicity and sophistication. The garlic and rosemary blend with the lamb’s natural juices, creating a dish that’s juicy, tender, and bursting with flavor. Perfect for a festive centerpiece, this dish ensures a celebration filled with delicious aromas and heartwarming moments.

Gordon Ramsay’s Easter Hot Cross Buns

Hot cross buns are a classic Easter treat, and Gordon Ramsay’s version elevates them with a touch of citrus zest and a perfectly spiced dough. Soft, fluffy, and glazed to perfection, these buns are delightful served warm with butter. Ideal for breakfast or as a sweet snack, this recipe is an homage to traditional Easter baking, blending nostalgia with gourmet finesse.

Ingredients:

• 500g strong bread flour
• 75g caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 10g salt
• 10g instant yeast
• 300ml warm milk
• 1 egg, beaten
• 50g unsalted butter, melted
• 200g dried mixed fruit
• Zest of 1 orange
• For the cross: 75g plain flour and water
• For the glaze: 75g apricot jam

Instructions:

1. In a large bowl, mix the flour, sugar, spices, and salt.
2. Add yeast to one side of the bowl and the warm milk, beaten egg, and melted butter to the other. Mix into a sticky dough.
3. Add the dried fruit and orange zest, kneading until smooth and elastic. Cover and let rise for 1 hour.
4. Divide the dough into 12 equal pieces and shape into buns. Place them on a baking tray, cover, and let rise for another hour.
5. Preheat oven to 220°C (425°F).
6. Mix the flour and water into a paste for the cross and pipe onto the buns.
7. Bake for 15-20 minutes until golden brown.
8. Brush with warmed apricot jam to glaze.

These Easter hot cross buns are a timeless addition to your holiday table. The warm spices, bursts of citrus, and soft texture make them a delightful indulgence for all ages. Paired with tea or coffee, these buns transform any Easter gathering into a comforting and memorable occasion.

Gordon Ramsay’s Easter Carrot Cake

Carrot cake is a quintessential spring dessert, and Gordon Ramsay’s Easter version is a decadent masterpiece. Featuring a moist, spiced base layered with cream cheese frosting and a hint of orange zest, this cake is both elegant and satisfying. Its vibrant flavors and creamy texture make it a standout dessert for Easter festivities.

Ingredients:

• 300g grated carrots
• 200g caster sugar
• 200g light brown sugar
• 3 eggs
• 300ml vegetable oil
• 300g plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 100g chopped walnuts (optional)
• Zest of 1 orange

For the Frosting:

• 200g cream cheese
• 100g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
2. In a large bowl, whisk together the eggs, caster sugar, brown sugar, and oil until smooth.
3. Sift in the flour, baking powder, baking soda, cinnamon, and nutmeg. Fold gently to combine.
4. Stir in the grated carrots, walnuts, and orange zest.
5. Divide the batter between the two tins and bake for 25-30 minutes or until a skewer comes out clean.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add icing sugar and vanilla extract.
7. Once the cakes are cool, spread the frosting between the layers and on top. Decorate as desired.

This Easter carrot cake is a delightful blend of tradition and sophistication. The spiced carrot base pairs perfectly with the tangy cream cheese frosting, offering a dessert that’s as beautiful as it is delicious. Share this cake with family and friends for an Easter celebration filled with sweet memories.

Gordon Ramsay’s Easter Lamb Shanks with Mint Sauce

For a truly indulgent Easter dinner, Gordon Ramsay’s lamb shanks with mint sauce is a showstopper. The lamb is slow-cooked to perfection, resulting in tender, melt-off-the-bone meat, while the homemade mint sauce adds a refreshing, tangy kick that cuts through the richness of the dish. This recipe is the epitome of Easter feasting, with vibrant flavors and a succulent texture that will impress any guest.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500ml beef stock
• 250ml red wine
• Salt and freshly ground black pepper
• Fresh mint leaves, chopped

For the Mint Sauce:

• 100g fresh mint leaves, chopped
• 2 tbsp sugar
• 100ml white wine vinegar
• 100ml water

Instructions:

1. Preheat the oven to 160°C (325°F).
2. Heat the olive oil in a large ovenproof pot over medium heat. Season the lamb shanks with salt and pepper, then brown them on all sides for 5-6 minutes.
3. Add the minced garlic, rosemary, cumin, and coriander to the pot, stirring for another minute.
4. Pour in the stock and red wine, bring to a boil, then cover and place the pot in the oven for 2.5 hours.
5. While the lamb cooks, prepare the mint sauce by combining mint, sugar, vinegar, and water in a bowl. Stir until the sugar dissolves and the sauce is well combined.
6. Once the lamb shanks are tender, remove them from the oven and let them rest.
7. Serve the lamb shanks with a drizzle of the fresh mint sauce.

Gordon Ramsay’s lamb shanks with mint sauce is a perfect dish for Easter, combining deep, rich flavors with the freshness of mint. The slow-cooked lamb is packed with flavor and fall-apart tender, while the mint sauce provides the perfect balance of sweetness and acidity. This dish will leave your guests asking for seconds, making it an unforgettable centerpiece for your Easter feast.

Gordon Ramsay’s Easter Scalloped Potatoes

A creamy, cheesy delight, Gordon Ramsay’s scalloped potatoes are a rich and satisfying side dish that complements any Easter main course. Layered with tender potatoes, rich cream, and a blend of cheeses, this dish is comfort food at its finest. The golden, crispy top adds texture, while the smooth, creamy layers offer a decadent, melt-in-your-mouth experience.

Ingredients:

• 1.5 kg Yukon Gold potatoes, peeled and thinly sliced
• 300ml double cream
• 200ml whole milk
• 2 garlic cloves, minced
• 200g cheddar cheese, grated
• 100g parmesan cheese, grated
• Salt and freshly ground black pepper
• Fresh thyme leaves

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a large baking dish with butter.
2. In a saucepan, heat the cream, milk, and garlic over medium heat until it begins to simmer. Remove from heat.
3. Layer the thinly sliced potatoes in the greased baking dish, seasoning each layer with salt, pepper, and a sprinkle of fresh thyme.
4. Pour the cream mixture over the potatoes, ensuring they are evenly covered.
5. Sprinkle both the cheddar and parmesan cheese over the top.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
7. Let the scalloped potatoes rest for 10 minutes before serving.

These scalloped potatoes are the ultimate comfort food, and Gordon Ramsay’s recipe takes them to the next level. The creamy, cheesy layers melt together beautifully, making it a perfect companion for any Easter entrée. With a golden, crispy top and tender potatoes underneath, this dish will add indulgence to your holiday spread, leaving your guests craving more.

Gordon Ramsay’s Easter Panna Cotta with Raspberry Sauce

A sophisticated dessert to end your Easter meal, Gordon Ramsay’s panna cotta with raspberry sauce is both light and indulgent. The creamy, smooth texture of the panna cotta is paired with the tangy sweetness of the raspberry sauce, creating a perfect balance of flavors. This elegant dessert can be prepared ahead of time, making it an easy yet impressive option for your Easter celebration.

Ingredients:

• 500ml double cream
• 100ml whole milk
• 100g sugar
• 1 vanilla pod, split and scraped
• 2 1/2 tsp gelatin powder
• 2 tbsp cold water
• Fresh raspberries for garnish

For the Raspberry Sauce:

• 200g fresh raspberries
• 50g sugar
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, heat the cream, milk, sugar, and vanilla pod over low heat until the sugar has dissolved and the mixture is hot but not boiling.
2. Sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
3. Remove the cream mixture from the heat and stir in the gelatin until completely dissolved.
4. Pour the mixture into individual serving glasses or molds and refrigerate for at least 4 hours, or until set.
5. For the raspberry sauce, blend the raspberries, sugar, and lemon juice in a blender until smooth. Strain through a fine sieve to remove seeds.
6. Once the panna cotta is set, drizzle the raspberry sauce over the top and garnish with fresh raspberries.

Gordon Ramsay’s panna cotta with raspberry sauce is the perfect light and refreshing end to your Easter meal. The creamy texture of the panna cotta contrasts beautifully with the vibrant, tangy raspberry sauce, creating a dessert that’s both visually stunning and delicious. With its elegance and delicate flavors, this dessert will impress your guests and offer a sweet finish to your Easter feast.

Gordon Ramsay’s Easter Herb-Crusted Salmon

Gordon Ramsay’s herb-crusted salmon is a vibrant, flavorful dish perfect for Easter brunch or dinner. The salmon fillets are coated with a fragrant mixture of fresh herbs and breadcrumbs, then baked to tender perfection. The crispy crust adds a delightful texture that contrasts with the buttery, flaky salmon inside. Paired with a tangy lemon sauce, this dish offers a fresh, light alternative to traditional Easter roasts.

Ingredients:

• 4 salmon fillets
• 1 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh tarragon, chopped
• 1 lemon, zest and juice
• 3 tbsp olive oil
• Salt and freshly ground black pepper

For the Lemon Sauce:

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, combine the breadcrumbs, parsley, dill, tarragon, lemon zest, and olive oil. Season with salt and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Press the herb and breadcrumb mixture onto the top of each fillet, making sure they are well-coated.
5. Bake the salmon for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
6. For the lemon sauce, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
7. Serve the salmon with the lemon sauce drizzled over the top.

This herb-crusted salmon is a fresh and flavorful addition to your Easter table. The aromatic herbs and crispy breadcrumb crust elevate the salmon, creating a dish that’s as visually stunning as it is delicious. With the tangy lemon sauce complementing the fish, this recipe provides a light, healthy, and sophisticated alternative to heavier Easter dishes.

Gordon Ramsay’s Easter Lemon Drizzle Cake

Gordon Ramsay’s lemon drizzle cake is a light, zesty dessert perfect for celebrating Easter. The tangy lemon flavor shines through in both the cake and the sweet, sticky drizzle on top. This cake is wonderfully moist, thanks to the addition of yogurt, and the crunchy, citrusy glaze provides the perfect balance to the cake’s fluffiness. It’s an easy yet impressive dessert that adds a burst of freshness to your Easter gathering.

Ingredients:

• 250g self-raising flour
• 200g caster sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 125ml vegetable oil
• 200g natural yogurt
• Zest of 2 lemons
• Juice of 2 lemons

For the Drizzle:

• 100g icing sugar
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line a 9-inch loaf tin.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the eggs, vegetable oil, yogurt, and lemon zest to the dry ingredients, mixing until smooth.
4. Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
5. While the cake is baking, prepare the drizzle by mixing the icing sugar with the lemon juice in a small bowl.
6. Once the cake is done, allow it to cool in the tin for 10 minutes, then transfer to a wire rack.
7. While the cake is still warm, pour the lemon drizzle over the top, allowing it to soak in.
8. Let the cake cool completely before slicing and serving.

Gordon Ramsay’s lemon drizzle cake is a refreshing, light dessert that will leave your guests craving more. The tangy, zesty lemon flavor shines through in every bite, making it a perfect way to end your Easter meal. With its soft, moist texture and irresistible citrus glaze, this cake is a timeless treat for any occasion.

Gordon Ramsay’s Easter Asparagus and Parmesan Tart

Gordon Ramsay’s asparagus and Parmesan tart is a savory, elegant dish ideal for Easter brunch or a light lunch. The flaky, buttery pastry is topped with a creamy filling, fresh asparagus, and grated Parmesan cheese, creating a perfect balance of textures and flavors. This tart is simple yet sophisticated, offering a refreshing and light alternative to heavier holiday dishes.

Ingredients:

• 1 sheet puff pastry
• 1 bunch fresh asparagus, trimmed
• 200g crème fraîche
• 100g grated Parmesan cheese
• 2 eggs
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• Fresh thyme leaves

Instructions:

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and place it on the prepared baking sheet.
3. Using a fork, lightly score a border around the edges of the pastry, about 1 inch from the edge.
4. In a bowl, whisk together the crème fraîche, eggs, Parmesan cheese, salt, and pepper until smooth.
5. Spread the mixture evenly inside the border of the pastry.
6. Lay the asparagus spears on top of the crème fraîche mixture, pressing them down gently.
7. Drizzle with olive oil and sprinkle with fresh thyme leaves.
8. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
9. Let the tart cool slightly before slicing and serving.

This asparagus and Parmesan tart is a light, flavorful dish that makes a perfect Easter centerpiece. The creamy filling and tender asparagus complement the crisp, buttery pastry, making every bite a delight. Simple yet elegant, this tart offers a fresh, savory option for your holiday meal, sure to be enjoyed by all your guests.

Gordon Ramsay’s Easter Roasted Chicken with Root Vegetables

Gordon Ramsay’s roasted chicken with root vegetables is a hearty and flavorful Easter dish that brings out the natural flavors of the chicken and vegetables. The chicken is seasoned with fresh herbs and roasted to golden perfection, while the root vegetables—such as carrots, parsnips, and potatoes—are tender and caramelized. This one-pan dish is simple yet elegant, making it the perfect meal for your Easter celebration.

Ingredients:

• 1 whole chicken (about 1.5kg)
• 4 large carrots, peeled and cut into chunks
• 4 parsnips, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 1 onion, peeled and quartered
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 lemon, halved
• Salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Pat the chicken dry with paper towels and season generously with salt and pepper, both inside and out. Stuff the cavity with the lemon halves, garlic cloves, and a few sprigs of thyme.
3. Rub the outside of the chicken with olive oil and sprinkle with rosemary and thyme.
4. In a large roasting pan, arrange the carrots, parsnips, potatoes, and onion. Drizzle with olive oil and season with salt and pepper.
5. Place the chicken on top of the vegetables and roast for 1 hour 15 minutes, or until the chicken is golden and the juices run clear.
6. Baste the chicken with its own juices halfway through cooking.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. Serve the roasted chicken with the caramelized root vegetables on the side.

Gordon Ramsay’s roasted chicken with root vegetables is a simple yet flavorful Easter feast. The perfectly roasted chicken, with its crispy skin and juicy interior, pairs beautifully with the caramelized, tender vegetables. The fresh herbs and lemon add layers of flavor, making this dish a comforting, satisfying choice for any Easter gathering. It’s a meal that will leave your guests full and content, with minimal effort required.

Gordon Ramsay’s Easter Spring Vegetable Risotto

Gordon Ramsay’s spring vegetable risotto is a light yet creamy dish, featuring the best seasonal vegetables like peas, asparagus, and zucchini. The creamy risotto is cooked to perfection with a subtle hint of lemon and Parmesan, creating a dish that’s full of fresh, vibrant flavors. This risotto is a perfect side or main for your Easter spread, offering a delicious, vegetarian option to balance the richness of the other dishes.

Ingredients:

• 300g Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 liter chicken or vegetable stock
• 150g asparagus, chopped
• 150g peas (fresh or frozen)
• 1 zucchini, diced
• 50g Parmesan cheese, grated
• Zest and juice of 1 lemon
• 2 tbsp butter
• Fresh basil leaves, chopped
• Salt and freshly ground black pepper

Instructions:

1. In a saucepan, keep the stock simmering on low heat.
2. In a large pan, heat the olive oil over medium heat and sauté the onion and garlic until softened (about 5 minutes).
3. Add the rice to the pan and stir for 2 minutes, allowing the grains to lightly toast.
4. Begin adding the stock, one ladle at a time, stirring constantly. Let the liquid absorb before adding more stock. Continue this process until the rice is cooked al dente (about 18-20 minutes).
5. Meanwhile, cook the asparagus, peas, and zucchini in boiling water for 2-3 minutes, until tender. Drain and set aside.
6. Once the rice is cooked, stir in the vegetables, butter, Parmesan, lemon zest, and juice. Season with salt and pepper to taste.
7. Serve the risotto garnished with fresh basil.

This spring vegetable risotto is a perfect, light addition to your Easter meal. The creamy, tangy flavors of the risotto, enhanced by fresh vegetables and a touch of lemon, make this dish refreshing and satisfying. It’s an ideal side dish for a heavier main course or can stand alone as a delightful vegetarian option. Gordon Ramsay’s spring vegetable risotto is a vibrant way to bring the tastes of the season to your Easter table.

Gordon Ramsay’s Easter Hot Cross Buns

Gordon Ramsay’s hot cross buns are a traditional Easter treat, beautifully spiced and soft, with a sweet glaze that makes them irresistible. These buns are lightly sweetened, spiced with cinnamon and nutmeg, and studded with currants or raisins, making them perfect for breakfast or an afternoon snack. The iconic cross on top gives them a festive touch, making them a beloved Easter favorite.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 10g salt
• 10g instant yeast
• 300ml whole milk
• 50g unsalted butter, cubed
• 1 large egg
• 200g currants or raisins
• 1 egg, beaten (for glazing)

For the Cross:

• 75g plain flour
• 75ml water

For the Glaze:

• 2 tbsp apricot jam

Instructions:

1. In a large bowl, combine the flour, sugar, mixed spice powder, cinnamon, salt, and yeast.
2. Warm the milk and butter in a saucepan until the butter melts. Remove from the heat and add the egg.
3. Gradually pour the milk mixture into the dry ingredients and mix until a dough forms. Knead for 8-10 minutes until smooth.
4. Add the currants or raisins and knead until evenly distributed.
5. Place the dough in an oiled bowl, cover with a damp cloth, and leave to rise for 1-1.5 hours, or until doubled in size.
6. Preheat your oven to 220°C (425°F). Punch the dough down and divide it into 12 equal pieces. Shape them into buns and place them on a baking tray lined with parchment paper.
7. For the cross, mix the plain flour with water to make a thick paste. Pipe the paste in a cross shape over each bun.
8. Bake the buns for 20-25 minutes, or until golden brown.
9. While the buns are baking, prepare the glaze by gently heating the apricot jam.
10. Once the buns are out of the oven, brush them with the apricot glaze while still warm.

Gordon Ramsay’s hot cross buns are a perfect way to celebrate Easter with a traditional and delicious treat. These buns are soft, spiced, and full of flavor, while the sweet glaze adds an irresistible finish. Whether enjoyed for breakfast or as a snack, these buns are sure to be a hit at your Easter table. Their warm, comforting flavor and festive appearance make them a beloved holiday classic.

Gordon Ramsay’s Easter Lamb Chops with Minted Pea Purée

Gordon Ramsay’s lamb chops with minted pea purée is an elegant and flavorful Easter dish that combines succulent lamb with a vibrant pea purée. The tender lamb chops are seared to perfection, while the refreshing minted pea purée adds a refreshing balance to the richness of the meat. This dish is simple to make but delivers on both flavor and presentation, making it a great choice for an Easter feast.

Ingredients:

• 8 lamb chops (rack or individual)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 400g frozen peas
• 1 tbsp butter
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 2 tbsp cream (optional)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Season the lamb chops with salt, pepper, minced garlic, and rosemary. Drizzle with olive oil and rub the seasoning into the meat.
3. Heat a large pan over medium-high heat and sear the lamb chops for 2-3 minutes on each side until golden brown.
4. Transfer the lamb chops to a roasting pan and brush them lightly with Dijon mustard. Roast in the oven for 8-10 minutes for medium-rare or longer if you prefer them well done.
5. While the lamb is roasting, bring a pot of water to a boil and cook the peas for 3-4 minutes until tender.
6. Drain the peas and transfer them to a blender or food processor. Add the butter, mint, lemon juice, and cream (if using), and blend until smooth. Season with salt and pepper to taste.
7. Once the lamb chops are done, remove them from the oven and let them rest for a few minutes.
8. Serve the lamb chops with a generous spoonful of minted pea purée on the side.

Gordon Ramsay’s lamb chops with minted pea purée offer a perfect balance of flavors for Easter. The tender, juicy lamb pairs beautifully with the fresh, creamy mint pea purée, creating a dish that’s both rich and refreshing. It’s an elegant choice for a holiday meal, providing a beautiful contrast of textures and flavors that will impress your guests. Whether as a main dish or a special holiday treat, this dish is sure to be a crowd-pleaser.

Gordon Ramsay’s Easter Carrot and Walnut Salad with Honey Dressing

Gordon Ramsay’s carrot and walnut salad with honey dressing is a bright, fresh dish that offers a wonderful balance of sweet, savory, and crunchy textures. The carrots are grated into ribbons, creating a delicate base, while the walnuts add a satisfying crunch. The honey dressing, flavored with a hint of mustard and lemon, brings all the elements together into a refreshing side salad that’s perfect for Easter.

Ingredients:

• 4 large carrots, peeled and grated into ribbons
• 100g walnuts, toasted and chopped
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Peel and grate the carrots into long ribbons using a vegetable peeler or a mandolin slicer.
2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, lemon juice, white wine vinegar, and a pinch of salt and pepper to make the dressing.
3. In a large bowl, toss the grated carrots, red onion, and toasted walnuts together.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with chopped fresh parsley before serving.

Gordon Ramsay’s carrot and walnut salad with honey dressing is a refreshing, vibrant addition to any Easter meal. The sweet honey dressing pairs perfectly with the earthy carrots and crunchy walnuts, while the mustard and lemon give the dressing a zesty kick. This salad is light yet satisfying and serves as the perfect complement to a heavier main course. Its bright flavors and colorful presentation make it an ideal side dish for a springtime celebration.

Gordon Ramsay’s Easter Chocolate Hot Cross Buns

For an indulgent twist on the traditional hot cross buns, Gordon Ramsay’s chocolate hot cross buns are a decadent Easter treat. These buns are spiced with cinnamon and nutmeg, just like the classic version, but with the addition of rich chocolate chips. The result is a soft, fluffy, and irresistible bun that’s perfect for those who want a little extra sweetness this Easter.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 10g salt
• 10g instant yeast
• 300ml whole milk
• 50g unsalted butter, cubed
• 1 large egg
• 200g chocolate chips or chopped chocolate
• 1 egg, beaten (for glazing)

For the Cross:

• 75g plain flour
• 75ml water

For the Glaze:

• 2 tbsp apricot jam

Instructions:

1. In a large bowl, combine the flour, sugar, mixed spice powder, cinnamon, salt, and yeast.
2. Warm the milk and butter in a saucepan until the butter melts. Remove from the heat and add the egg.
3. Gradually pour the milk mixture into the dry ingredients and mix until a dough forms. Knead for 8-10 minutes until smooth.
4. Fold in the chocolate chips and knead again to distribute them evenly.
5. Place the dough in an oiled bowl, cover with a damp cloth, and leave to rise for 1-1.5 hours, or until doubled in size.
6. Preheat your oven to 220°C (425°F). Punch the dough down and divide it into 12 equal pieces. Shape them into buns and place them on a baking tray lined with parchment paper.
7. For the cross, mix the plain flour with water to make a thick paste. Pipe the paste in a cross shape over each bun.
8. Bake the buns for 20-25 minutes, or until golden brown.
9. While the buns are baking, prepare the glaze by gently heating the apricot jam.
10. Once the buns are out of the oven, brush them with the apricot glaze while still warm.

Gordon Ramsay’s chocolate hot cross buns bring a delicious twist to the traditional Easter treat. With their soft, fluffy texture and the indulgent addition of chocolate, these buns are a perfect way to sweeten up your Easter breakfast or snack. The chocolate chips melt beautifully into the buns, making each bite rich and comforting, while the apricot glaze adds a lovely shine and sweetness. Whether you’re serving them for dessert or enjoying them with a cup of tea, these chocolate hot cross buns are sure to be a hit.

Note: More recipes are coming soon!