Recipes: Gordon Ramsay's Fast Food

Simple-to-make favorites from Ramsay's latest cookbook, "Fast Food."

June 19, 2008 — -- Chef Gordon Ramsay's latest cookbook, "Fast Food," features more than 100 recipes you can whip up in no time. Below find two of his favorites, Lamb with Crushed Peas and Gooseberry Crumble.

New Season's Lamb With Crushed Peas

Recipe courtesy Gordon Ramsay

"People don't generally think of poaching lamb, but I find it's a really good way to cook this pink, delicate meat and ensure a succulent, flavorful result, particularly if you add lots of aromatics to the cooking liquor as I do," Ramsay said.

Serves four

4 rumps of new season's lamb, about 4 ¾ ounces each, trimmed

3 ½ cups of chicken stock

A few thyme sprigs

1 bay leaf

1 tablespoon black peppercorns

1 tablespoon coriander seeds

10 ounces fresh peas (or frozen and thawed)

Generous drizzle of olive oil

2 tablespoons chopped oregano, plus extra leaves for garnish

Sea salt and black pepper

Extra virgin olive oil, to drizzle


Place the lamb rumps in a cooking pot or heavy pan with stock, thyme, bay leaf peppercorns and coriander seeds. Bring just to a boil, then immediately turn down the heat and simmer for 8 minutes.

In the meantime, if using fresh peas, add to a pan of boiling water and blanch 2 to 3 minutes, depending on size. Drain well. Tip the blanched (or thawed, frozen) peas into a food processor and pulse for a few seconds to crush slightly.

Remove the lamb from the poaching liquid to a warm plate and let rest for 10 minutes.

Tip the crushed peas into a pan and add a generous drizzle of olive oil, then chopped oregano, and salt and pepper to taste. Warm briefly over medium heat, stirring frequently.

Spoon the peas onto warm serving plates (into metal ring if you want to shape a neat circle). Slice the lamb into thick pieces and arrange on top. Scatter over a few oregano leaves and add a drizzle of extra virgin olive oil. Sprinkle with sea salt and coarsely ground black pepper to serve.

Crunchy Goosebery Crumble

Recipe courtesy Gordon Ramsay

Serves four

1 pound gooseberries

1/3 cup superfine sugar, or to taste

For the topping: 1½ cups crunchy oat cereal or granola

1 tablespoon. raw brown sugar

2 tabelspoons. slightly salted butter, cut into small cubes


(Can substitute chopped rhubarb or a mixture of chopped apples and black currants or blackberries)

Heat the oven to 400°F and place a baking sheet inside to heat it. Wash the gooseberries, remove the husks and pat dry with a clean dish towel.

Tip the gooseberries into a pan, add the sugar, and place over high heat until they begin to release their juices, shaking the pan frequently. Divide the gooseberries among four individual ovenproof dishes.

For the topping, mix the crunchy cereal and raw brown sugar together.

Sprinkle evenly over the gooseberries to cover them and dot with the butter. Bake for about 10 to 15 minutes until the topping is golden brown and the gooseberries are bubbling up around the sides. Let stand for 5 to 10 minutes to cool slightly before serving.