Gordon Ramsay, a chef synonymous with culinary excellence and precision, has a way of making even the most traditional dishes come alive with flavor and finesse.
His recipe for Leg of Lamb is no exception. As someone who appreciates the art of cooking, I decided to take on the challenge of preparing this iconic dish, guided by Ramsay’s expertise.
Below, I detail my experience, offering insights into how to make, serve, and savor Gordon Ramsay’s Leg of Lamb to its fullest.
What is Gordon Ramsay Leg Of Lamb?
Gordon Ramsay’s Leg of Lamb is a roast like no other. It involves a leg of lamb that’s been expertly seasoned with a mix of garlic, herbs, and sometimes mustard, then roasted to perfection.
What sets Ramsay’s version apart is the attention to detail—the precise scoring of the fat, the marination process, and the specific roasting technique that ensures a beautifully crispy exterior while keeping the inside tender and juicy.
What Goes Best with Gordon Ramsay Leg Of Lamb?
Pairing sides with this dish, I opted for options that complemented the rich flavors of the lamb without overpowering it.
Roasted vegetables, such as carrots, parsnips, and potatoes, work beautifully, as their natural sugars caramelize in the oven, offering a sweet contrast to the meat.
A side of mint sauce or a yogurt-based dressing can add a refreshing zing. For wine, a robust red like a Shiraz or a Bordeaux enhances the lamb’s savory depth.
Ingredients
- 1 whole leg of lamb, approximately 2-2.5 kg
- Fresh rosemary, finely chopped
- Fresh thyme, finely chopped
- 4-5 cloves of garlic, minced
- Olive oil
- Sea salt and freshly ground black pepper
- Optional: Dijon mustard, for coating
How to Prepare Gordon Ramsay Leg Of Lamb
- Preheat your oven to 200°C (about 390°F).
- Prepare the lamb: Make small incisions all over the lamb leg. Mix the garlic, rosemary, thyme, salt, and pepper with olive oil to create a paste. Rub this mixture thoroughly over the lamb, ensuring it gets into the incisions.
- Roast: Place the lamb in a roasting tin and into the preheated oven. Cook for about 20 minutes, then reduce the heat to 180°C (355°F) and continue roasting. The general rule is 20 minutes per pound for medium-rare.
- Rest: Once cooked to your liking, remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
Gordon Ramsay Leg Of Lamb
Ingredients
- 1 whole leg of lamb approximately 2-2.5 kg
- Fresh rosemary finely chopped
- Fresh thyme finely chopped
- 4-5 cloves of garlic minced
- Olive oil
- Sea salt and freshly ground black pepper
- Optional: Dijon mustard for coating
Instructions
- Preheat your oven to 200°C (about 390°F).
- Prepare the lamb: Make small incisions all over the lamb leg. Mix the garlic, rosemary, thyme, salt, and pepper with olive oil to create a paste. Rub this mixture thoroughly over the lamb, ensuring it gets into the incisions.
- Roast: Place the lamb in a roasting tin and into the preheated oven. Cook for about 20 minutes, then reduce the heat to 180°C (355°F) and continue roasting. The general rule is 20 minutes per pound for medium-rare.
- Rest: Once cooked to your liking, remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
Notes
How to Serve Gordon Ramsay Leg Of Lamb
Carve the lamb against the grain into thin slices, aiming for a pink center for medium-rare. Arrange on a warm platter and garnish with fresh herbs.
Serve alongside your chosen sides and sauces for a complete, balanced meal that’s sure to impress.
How to Reheat Gordon Ramsay Leg Of Lamb
- Microwave: Place slices of lamb on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 30-second bursts until warm. This method is quick but can dry out the meat.
- Oven: Preheat the oven to 160°C (320°F). Wrap the lamb in foil and place it in an oven-safe dish. Heat for 10-15 minutes, or until just warmed through. This method helps retain moisture.
- Stovetop: Reheat slices gently in a skillet over low heat, adding a splash of water or broth to prevent drying out. Cover and heat until warm, stirring occasionally.
How to Store Leftovers of Gordon Ramsay Leg Of Lamb
Cool any leftovers to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days.
For longer storage, freeze slices in airtight bags or containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Leg Of Lamb
- Can I marinate the lamb overnight? Yes, marinating overnight will deepen the flavors.
- What if I don’t have fresh herbs? While fresh herbs are preferred for their flavor, dried herbs can be used in a pinch. Reduce the quantity by half as dried herbs are more potent.
- How do I know when the lamb is cooked? Use a meat thermometer. Medium-rare is achieved at an internal temperature of 55°C (130°F), medium at 60°C (140°F), and well-done at 70°C (160°F).
Nutritional Information
Nutritional content varies based on serving size and specific ingredients used. Generally, a serving of roasted leg of lamb (approximately 3-4 ounces) contains:
- Calories: 200-250
- Protein: 22-25g
- Fat: 10-15g (with variations depending on the cut’s leanness)
- Carbohydrates: Minimal to none
Gordon Ramsay’s Leg of Lamb is not just a meal; it’s an experience. The blend of aromatic herbs, the tenderness of the meat, and the joy of carving it at the table make it a dish that’s as pleasurable to prepare as it is to eat.
Whether for a Sunday roast, a festive occasion, or simply to enjoy a luxurious meal at home, this leg of lamb recipe promises to deliver on flavor, texture, and aroma, making any meal memorable.
