From Gordon Ramsay's MasterClass

Rack of Lamb with Thumbelina Carrots

Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

Topics include: Main • Glazed Carrots • Turnips • Potatoes

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Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

Topics include: Main • Glazed Carrots • Turnips • Potatoes

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I can hardy wait to show off what I have learned. I have already successfully completed a couple of his dishes and they are incredible. I never thought I could cook like that!

very very nice to learn as a chef from a chef with refined and controlled techniques. Super thank you Gordon!

My entire cooking foundation has really come on the lessons and teachings of Gordon Ramsay. I greatly appreciate all that he has done. I genuinely hope there will be a third masterclass of his.

His passion is evident in every lesson. He speaks about food that makes you want to listen and learn. All the lessons are easy to understand.

Comments

Clair G.

INVALUABLE TOOL! - a cooking probe thermometer. I use mine every single time I put meat in the oven and it is always perfectly cooked without needing to open oven and check meat.

Charlotte B.

Love love love this lamb. I do have one question though. How do you know lamb is done or is it more like steak. I have been told in the past - red meats must come to 145 degree F. If my lamb is bigger it obviously needs more time to cook.

Frances K.

I'm envious how easily he can put in and take out the cast iron skillet from the oven. The struggle is real! I guess I need to use the ricer more often to get anywhere close to those guns, lol.

Ken L.

Loved this lesson. Delicious. Had to improvise on a couple of ingredients. Substituted ground pistachio nuts for the panko. Didn't have tiny turnips or Thumbelina carrots so I used Radish and Belgium Endive. Went to four stores looking for Star Anise to no avail so I used clove for the aromatics. Worked well. Bottom line as Thomas Keller said in his Masterclass, a recipe is just a guideline. Use your imagination and improvise. Don't hesitate just because you do not have the exact ingredients. Cook On!

A fellow student

This meal turned out great. We don't eat lamb too often so Im not sure what it should be like. I found it very gamey. The breading was amazing and would use it with other meats. I could not get Turnip and took a chance with Sunchokes as an alternative. It has a sweet yet nutty flavour so it complimented the carrots and the lamb. The yoghurt was excellent too, very fresh.

Ramona W.

OMG! There are no exact words to describe the flavors of this meal! I waited and prepared this meal for our Valentine's Day Supper. You could not have had a meal like this out, well unless you went to a Gordon Ramsay restaurant! lol The flavors of the glazed carrots and turnips, so sweet, yet not too sweet. I could not find Thumbelina Carrots, so I used Baby Rainbow Carrots and they were perfect. The Basil Crust on the Lamb added and herb flavor that was so perfect with the lamb. I used fresh Basil and Parsley out of my garden. The Potatoes added the perfect crunchy texture and were so delicious too. The Mint Yogurt, was the perfect pairing for the Lamb. I used fresh mint from my garden too. Delicious!!!

E.J. J.

I tried this on a snow bound week with lamb loin chops which are a bit thicker so took longer to cook. I used my instant thermometer a lot to hit 145 for perfect chops. The crust I made was too fine. Don't use the blender too much IMHO. My crust taste great but not crunchy. I only made carrots and that was a huge hit. First time I've made those and they were awesome. Mint sauce I thought was too much. Looked good but something else next time with a sweet mint would have been better. I was thinking adding sugar or honey to it but didn't.

Tessa J.

I love the suggestions Gordon makes for other uses for the crust, glazing etc. I can't wait to make this recipe, but probably with lamb chops. Maybe not as good but available. Thank you.

rex B.

I'm sure you can't buy those carrots like that. They have obviously been trimmed down to that shape. He stated the turnips were trimmed.

Karen B.

I made this recipe. It turned out wonderfully. Liked the saltiness of the crust against the freshness of the yogurt. I found you only need half of what's called for in the carrot recipe ingredients in the PDF. There is an error in the recipe... missing instructions on what to do after you dust the chops. Can someone tell me what 'malden salt' is?