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Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe

Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece. Ingredients: 8 rib lamb chops (3 ounces each), frenched Kosher salt and freshly ground black pepper 2 sprigs rosemary, minced 1 large garlic clove, minced ½ cup extra virgin olive oil For Tomato Broth: 2 tablespoons olive oil 1 shallot, minced 1 garlic clove, minced ½ cup white wine 1 cup canned roasted diced tomatoes, with juice ¾ cup chicken stock 2 sprigs rosemary leaves (1 tablespoon), minced Kosher salt and freshly ground black pepper For Vegetables: 2 tablespoons unsalted butter 1 garlic clove, minced Pinch dried oregano 1 tablespoon pine nuts 4 asparagus spears, trimmed and cut into thirds 1 small red pepper, finely diced ¼ cup (about 8) sundried tomatoes packed in oil, sliced ¼ cup canned artichoke, cut into quarters 5 Kalamata olives, pitted and halved ½ cup dry white wine Kosher salt and freshly ground black pepper 2 tablespoons feta cheese, crumbled Directions: 00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille. 00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing. 00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side. 01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb. 01:57 After searing, butter is added to baste the lamb, especially along the bones. 02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven. 03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb. 03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring. 03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat. 04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish. 04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen. Actual Recipe: https://hellskitchenrecipes.com/herb-... Gordon Ramsay's Exclusive MasterClass! 👉 https://hellskitchenrecipes.com/gordo... #HellsKitchen, #RackOfLamb, #CookingTutorial, #GordonRamsay, #HomeCooking, #CulinarySkills, #RecipeGuide