Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10
Gordon Ramsay demonstrates how to create an elegant yet straightforward lamb chop dish at home using just a handful of quality ingredients. This slow cooker adaptation transforms his 10-minute stovetop recipe into a more hands-off version perfect for busy weekdays. Tender lamb chops are combined with sautéed mushrooms, red onion, potatoes, and frozen peas, then finished with a tangy mustard and smoky chipotle sauce. The result is restaurant-quality comfort food that practically cooks itself
Watch: Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10
Original recipe video — click to play
Original method: 10 minutes stovetop
Ingredients
Main
- 8 chops lamb chops, trimmed of excess fat
Approximately 100g per chop
Vegetables
- 250 g mushrooms, sliced
Button or chestnut mushrooms work well
- 1 large red onion, sliced into wedges
- 400 g new potatoes, halved (or quartered if large)
Pre-cooked leftovers are fine; add in final hour if using cooked potatoes
- 150 g frozen peas
Add in the final 30 minutes of cooking
Cooking
- 300 ml vegetable or chicken stock
Reduced quantity for slow cooker to prevent wateriness
- 30 g butter
For browning vegetables and lamb
- 2 tbsp vegetable oil
For browning meat and vegetables
Sauce
- 2 tbsp wholegrain mustard
Add in final 30 minutes to preserve flavour
- 1 tbsp cider vinegar
Add in final 30 minutes
- ½ tbsp chipotle paste
Add in final 30 minutes
Adjust to taste; start with 0.5 tbsp for a milder flavour
Seasoning
- 2 cloves garlic, minced
- to taste salt
- to taste freshly ground black pepper
Garnish
- 2 bunches spring onions, sliced
Garnish just before serving
For fresh flavour and colour
Finishing
- 1 tbsp extra virgin olive oil(optional)
Drizzle before serving for richness
Method
- 1
Heat the oil and 15g butter in a large frying pan over a medium-high heat. Season the lamb chops generously with salt and pepper on both sides. Working in batches if necessary, brown the lamb chops for 2–3 minutes per side until golden. Transfer to a plate.
~10 minsTip: Browning develops flavour; do not skip this step.
- 2
In the same pan, add the remaining 15g butter. Sauté the sliced mushrooms, red onion, and minced garlic for 3–4 minutes until softened and lightly coloured. Season with salt and pepper.
~5 mins - 3
Transfer the browned lamb chops and sautéed vegetables to your slow cooker. Add the halved new potatoes and the stock. Stir well to combine.
~2 minsTip: If using pre-cooked potatoes, set them aside and add in Step 5.
- 4
Cover and cook on Low for 6 hours or on High for 4 hours, until the lamb is tender and the potatoes are cooked through.
~6 hrsTip: Check after 3 hours on High; cooking time may vary depending on the size of your lamb chops.
- 5
In the final 30 minutes of cooking, add the frozen peas, wholegrain mustard, cider vinegar, and chipotle paste. If using pre-cooked potatoes, add them now as well. Stir well to combine. Taste and adjust seasoning with salt and pepper.
~30 minsTip: Adding the sauce ingredients at the end preserves their bright, fresh flavours.
- 6
Transfer the lamb chop dish to a serving bowl or platter. Drizzle with a little extra virgin olive oil if desired, and garnish generously with the sliced spring onions. Serve immediately whilst hot.
~5 minsTip: The spring onions add a fresh, sharp contrast to the rich, smoky sauce.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Lamb shoulder, neck fillet, or leg work well in the slow cooker. Increase the cooking time slightly for thicker cuts—aim for tender meat that pulls apart easily. You may need to cut larger pieces into smaller chunks for even cooking
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