Gordon Ramsay lamb breast recipe
Gordon Ramsay lamb breast recipe is a hearty and delicious dish that features succulent lamb meat cooked to perfection. The recipe begins with a marinade of lemon zest, garlic, and herbs that infuses the lamb with incredible flavor. The lamb is then slow-cooked in the oven for several hours until it becomes tender and juicy. This dish is perfect for special occasions or weekend dinners when you want to impress your guests with an elegant and flavorful meal.
Why people also love Gordon Ramsay lamb breast recipe
People love Gordon Ramsay’s lamb breast recipe because it is a perfect combination of flavors and textures. The slow-cooking method results in juicy, tender meat that melts in your mouth. The marinade of lemon zest, garlic, and herbs infuses the lamb with a delicious aroma and taste, elevating it to a gourmet level. Plus, the recipe is simple to follow, making it accessible to even novice cooks who want to try their hand at making an impressive meal. Overall, the dish is perfect for those who appreciate hearty and satisfying cuisine with complex and well-balanced flavors.
Ingredients
- 2 lamb breasts
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 2 bay leaves
- 3 sprigs of fresh thyme
- 750ml chicken stock
- 1 tsp honey
For the instructions, here’s what you need to do:
- Preheat your oven to 190°C.
- Season the lamb with salt and pepper.
- Heat the olive oil in a large frying pan over high heat, and sear the lamb on both sides until golden brown.
- Add the chopped onion, garlic, bay leaves and thyme to the frying pan, and cook for a few minutes until softened.
- Transfer everything to a roasting tin, and pour in the chicken stock.
- Cover the roasting tin with foil, and roast in the preheated oven for 3-4 hours, or until the lamb is tender.
- Remove the lamb from the roasting tin, and leave to rest for 10-15 minutes.
- Strain the cooking juices into a clean pan, and add the honey. Simmer the sauce over low heat for a few minutes until slightly thickened.
- Carve the lamb into slices, and serve with the sauce spooned over the top.
Quick Facts
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours and 20 minutes to 4 hours and 20 minutes
Yield: Serves 4-6
Serving Suggestions: This dish goes great with roasted vegetables, mashed potatoes or polenta. It’s also perfect for a dinner party or special occasion.
Tips: Be sure to sear the lamb on high heat to get a nice golden crust, and don’t skimp on the cooking time – you want the lamb to be nice and tender. Also, make sure to strain the sauce before serving for a smooth and delicious finish.
Nutrition Information: Unfortunately, I don’t have specific nutrition information for this recipe. However, lamb breast is generally a lean cut of meat, and pairing it with vegetables or a healthy starch will make for a well-balanced meal.
Presentation: For a beautiful presentation, carve the lamb into thin slices and arrange them on a platter. Spoon the sauce over the top, and garnish with a few sprigs of fresh thyme or rosemary.
Variations and substitutions for Gordon Ramsay lamb breast recipe:
- If you can’t find lamb breast, try using lamb shanks or shoulder instead.
- For a different flavor profile, try adding some Middle Eastern spices like cumin, coriander and turmeric to the onion mixture.
- You can also substitute the chicken stock for beef stock or vegetable stock if preferred.
- To make this dish gluten-free, be sure to use a gluten-free chicken stock.
- For a healthier option, use low-sodium chicken stock and reduce the amount of added salt.
- To make this dish more kid-friendly, serve it with some simple roasted potatoes or sweet potatoes on the side.
Recommendations and notices
- Use a meat thermometer to ensure the lamb is cooked to your desired doneness. The internal temperature should be around 60°C for medium-rare and 70°C for medium.
- Be patient and cook the lamb slowly – this will help it become tender and juicy.
- Don’t forget to rest the lamb after cooking – this will allow the juices to redistribute, resulting in a more flavorful and succulent dish.
- If you’re having trouble finding lamb breast, ask your local butcher or try searching at specialty meat shops.
- Make sure to strain the sauce before serving to remove any solids and make it smoother.
- Consider marinating the lamb in advance to add extra flavor – try using olive oil, garlic, lemon juice and rosemary for a simple yet delicious marinade.
- Lastly, have fun with the recipe! Experiment with different herbs and spices to create your own unique take on this classic dish.
FAQ for Gordon Ramsay lamb breast recipe
Yes, you can use boneless lamb breast or bone-in lamb breast for this recipe.
Use a meat thermometer to check the internal temperature of the lamb. It should be around 60°C for medium-rare and 70°C for medium.
Roasted root vegetables like carrots, parsnips and potatoes are a great side dish to this recipe. You could also try sautéed spinach or roasted Brussels sprouts.
Yes, you can make the sauce ahead of time and reheat it before serving.
Yes, you can freeze the leftover lamb and sauce for up to 3 months. Just be sure to store them in airtight containers or freezer bags.
Cook the lamb slowly and be patient – this will help it become tender and juicy. Also, make sure to rest the lamb after cooking to allow the juices to redistribute.
A full-bodied red wine like Cabernet Sauvignon or Syrah would pair nicely with this recipe.
Yes, you can use beef or vegetable stock instead of chicken stock if you prefer.
Sear the lamb for about 2-3 minutes on each side until it’s nicely browned.
Conclusion
Just be sure to take your time when cooking the lamb, as slow-cooking will help it become tender and juicy. And don’t forget to make the most of the sauce – it adds depth and flavor to the dish, and can be served with many other meals. So why not give this recipe a try and experience the deliciousness of roasted lamb?
