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Gordon Ramsay’s Basil-Crusted Rack of Lamb
THURSDAY 04.02.2020

Welcome back to another recipe, today is my last Gordon Ramsay MasterClass review. I really enjoy doing his recipes as they teach me more about great combinations of flavors and make me aware of new ingredients (which sometimes are hard to find in my supermarket), so overall just giving me more knowledge on how to better pair ingredients. 

Today’s recipe is another one for the books and I’m so excited to share it with you because it is just an explosion of flavors all in one plate. I’m going to bring Gordon Ramsay’s Basil crusted Rack of Lamb on to the grill, and on the side I’m doing some crispy potatoes and caramelized carrots and turnips. 

Let’s get this started: 



Rack of Lamb:

  • Rack of Lamb (7 to 8 bones) 
  • Grapeseed Oil or Olive oil
  • 4 crushed garlic cloves
  • 1 bunch of Thyme
  • 2 tbsp of butter
  • 4 tbsp of Dijon Mustard

Basil Crust:

  • ½ cup of Basil leaves
  • ¼ cup of parsley
  • 1 cup of Panko crumbs
  • Maldon or Kosher Salt
  • ½ cup of grated Parmesan

Glazed Carrots & Turnips

(To do this part on the grill, I boiled the carrots and the turnips for about 5 mins)

  • 8 Thumbelina carrots or baby carrots 
  • 8 Tokyo Turnips (I used 2 regular turnips and cut them in quarters) 
  • Olive oil
  • 4 Cinnamon sticks
  • 4 Star Anise
  • 2 tbsp of honey
  • 3 tbsp of butter
  • ¼ cup of chicken stock
  • Kosher Salt to taste

Crispy Potatoes:

(To do these on the grill, I boiled the potatoes for about like 7 minutes) 

  • 8 New potatoes 
  • 1 tbsp of olive oil
  • 2 tbsp of butter
  • Salt and Pepper to taste

Mint Yoghurt Sauce:

  • 12 mint leaves
  • 1 Cup of Greek Yoghurt
  • 1 lemon, zest and juice
  • Kosher Salt to taste 


Get your grill going to around 350F - 375F. 

Mint Yoghurt Sauce:

  • Stack the mint leaves and roughly chop them. 
  • Place the mint in a small bowl and combine with the yoghurt
  • Add the lemon zest and salt to your preference
  • Finish it off with a squeeze of lemon juice. 

Basil-Crusted Rack of Lamb: 

  • Prepare your Basil crust by adding all of the ingredients into a food processor or blender and pulse until it is bright green. Taste, and add salt or extra parmesan if needed. 
  • Take your rack of Lamb, cut it in half so it fits easier in the cast iron skillet. Liberally season all sides with salt and pepper.
  • Place the cast iron skillet on the grill and let the heat build up a bit, add the butter, thyme and crushed garlic.
  • In the meantime, sear the lamb directly on the fire, about 45 seconds each side. Just make sure to keep a close eye as the fat can really flare up the flames. 
  • Once the searing is done, place the lamb in the skillet and close the lid, deally your grill should be at around 350F - 375F, if it's higher just close the vents to bring it down.
  • Let it in the grill for about 4-5 mins or until the internal temperature is 125F.
  • Remove the skillet from the grill, and add a layer of Dijon mustard to the rack of lamb, let it rest for two minutes, and add a second layer. 
  •  Place the basil crust mixture on to a sheet pan, spread it out nicely
  • Grab the lamb rack by the bones and start rolling the meat onto the basil mixture, make sure to get the sides as well. If you see any missing spots, feel free to sprinkle some on it - Light shake off any excess. 
  • Place the lamb rack back on the skillet, and put it back on the grill for about 5 mins with the lid closed. 
  • When the internal temperature has reached 135F, take the lamb off the grill and skillet and let it rest. 

Glazed Carrots & Turnips:

  • Place cast iron skillet on the grill at high heat (400F)
  • Add the olive oil, honey and butter. Once bubbling add the star anise and cinnamon sticks, let it go for about a minute. 
  • Add the carrots and turnips, give them a stir so they get coated with the honey mixture.
  • Add chicken stock and close the lid for about 2 minutes. 
  • Remove off the grill and set aside for plating.

Crispy Potatoes: 

  • Place cast iron skillet on the grill at high heat (400F)
  • Add the olive oil, butter and salt
  • Place the potatoes in the skillet, one at a time so you can get that perfectly nice crust. 
  • Close the lid for two minutes, and flip them to get a crust on the other side and let them cook for another two minutes. 
  • Remove off the grill and set aside. 

It’s time to eat…

This recipe, I’m not going to lie, is quite long and has many moving parts... but wow the results were just amazing and I would do this recipe again in a heartbeat. When I first take a bite of the lamb, I get that nice crust from the lamb that just explodes in flavor, and the lamb is perfectly cooked and tender. The potatoes have that perfect balance between crispy and softness, and the carrot and turnip combination is the sweet note that ties it all together. 

You know, any recipe you can do in a stove you can do in a grill and the bonus part is you get that nice smokey and charcoal flavor. The key to doing any recipe in the grill is to be able to master the fire, know how to control it and you’ll be a grill master in no time. 

I give you the urge to try this recipe, whether it's for a regular night in or a special celebration, it's definitely worth the time!


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