Lamb Cutlets with Rosemary Jus — Ramsay-Inspired

About This Recipe

This 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.

Ingredients

Serves 4

• 12lamb cutlets(French-trimmed, about 80g each)
• 3 tbspolive oil(divided)
• 4 sprigsfresh rosemary(divided)
• 4 clovesgarlic(smashed, divided)
• 30 gunsalted butter
• 200 mldry red wine(such as Cabernet Sauvignon)
• 300 mllamb or beef stock(good quality)
• 1 tbspredcurrant jelly(or honey)
• 800 gCharlotte or new potatoes
• 60 gsalted butter(for the potatoes)
• Maldon sea salt and freshly cracked black pepper(to taste)

Instructions

1. 1

   Boil the potatoes

   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.

2. 2

   Season and rest the lamb

   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.

3. 3

   Sear the lamb

   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.

4. 4

   Make the rosemary jus

   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.

5. 5

   Crush the potatoes

   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.

6. 6

   Plate and serve

   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.

Variations

• •

  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.

Storage

Best eaten immediately. The jus keeps refrigerated for 3 days and freezes well.

Frequently Asked Questions