Pan-seared lamb cutlets with a glossy red wine and rosemary reduction, finished with crushed garlic-butter potatoes.
⭐Inspired by Gordon Ramsay · 🇬🇧 United KingdomThis dish channels Gordon Ramsay's signature combination of classical French technique and pristine British produce. Ramsay built his career on understanding that the foundation of great cooking is sauce-making — and a proper jus is exactly that. Here lamb cutlets are seasoned aggressively, seared until deeply caramelised, and served with a reduction made from the pan fond, red wine, rosemary and stock. The crushed potatoes provide the rustic counterpoint Ramsay is known for: technique-driven food that doesn't pretend to be simpler than it is.
Serves 4
Boil the potatoes whole in well-salted water for 18–20 minutes until tender. Drain and let steam dry for 2 minutes.
Don't peel — the skins crisp beautifully when crushed.
Pat the cutlets completely dry. Season generously on both sides with salt and pepper. Let them sit at room temperature for 15 minutes — cold lamb won't sear properly.
Heat 2 tablespoons of olive oil in a heavy skillet until smoking hot. Add the cutlets in batches and sear 2–3 minutes per side for medium-rare. In the last minute, add half the rosemary, half the garlic and the unsalted butter — baste the cutlets with the foaming butter for 30 seconds. Transfer to a warm plate to rest.
Discard most of the fat from the pan. Add the wine and reduce by two-thirds, scraping up the fond. Add the stock and reduce again until you have about 150ml of glossy, syrupy jus. Whisk in the redcurrant jelly. Strain through a fine sieve and keep warm.
In a wide skillet, melt the salted butter with the remaining rosemary and garlic. Add the potatoes and crush each one lightly with a spatula — you want craggy, not mashed. Crisp them in the butter for 4–5 minutes, turning occasionally.
Pile the crushed potatoes onto warm plates. Lean the lamb cutlets against them. Spoon the rosemary jus generously over the lamb. Finish with a final crack of pepper and a flake of Maldon salt.
Always rest lamb at least 5 minutes after searing — it keeps the meat juicy.
Don't crowd the pan when searing — work in batches if needed.
If your jus tastes thin, reduce it further. A great jus coats the back of a spoon.
Lamb Rack Version: roast a whole French-trimmed rack at 200°C for 18 minutes for medium-rare instead of cutlets.
Mint and Pea Variation: serve with crushed minted peas alongside the potatoes for a classic British plate.
Best eaten immediately. The jus keeps refrigerated for 3 days and freezes well.
Lamb has been the celebratory meat of British and Irish kitchens for over a thousand years. Gordon Ramsay's classical training under Marco Pierre White and later in Paris under Robuchon and Savoy is visible in the jus-making technique here — pure French method, British produce.
A jus is a thin, glossy sauce made from reducing pan juices, wine and stock — distinct from a thicker gravy. It's the foundation of classical French sauce work and a Gordon Ramsay signature.
An instant-read thermometer should show 54–56°C / 130°F. The meat should feel firm but still yield to gentle pressure.
Ramsay was trained in Paris under Joël Robuchon and Guy Savoy — two of the most exacting French sauce technicians of the late 20th century. He has consistently said sauces are the foundation of cooking and that 'a sauce can lift a dish, or destroy it.' This jus follows that philosophy.
Yes — thicker chops (loin or rib) work; cook 3 minutes per side for medium-rare. The cutlets used here are smaller and trim to elegant single-bone portions, which is why fine-dining kitchens prefer them.
Wilted greens (spinach, chard) or buttered peas alongside the crushed potatoes. A glass of Bordeaux or Côtes du Rhône works beautifully. Avoid heavy starches; the dish is already rich.
Per serving (380g / 13.4 oz) · 4 servings total
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