Craving those tender, herb-crusted longhorn lamb chops without leaving your kitchen? This copycat Longhorn lamb chops recipe brings the iconic steakhouse experience straight to your dinner table.
Whether you’ve enjoyed Longhorn Steakhouse lamb chops before or you’re discovering them for the first time, this recipe delivers that same juicy, flavorful perfection with a golden-brown rice and aromatic herb butter finish.
With simple ingredients and straightforward techniques, you’ll master long horn lamb chops that rival any restaurant version. Get ready to impress your family with this mouthwatering showstopper that’s easier than you think!
What Does It Taste Like?
These lamb chops Longhorn-style offer an incredible flavor journey. The exterior boasts a beautifully caramelized, herb-infused crust with notes of garlic, rosemary, and thyme that create an aromatic foundation.
Each bite reveals tender, succulent meat with a subtle gamey richness that’s never overwhelming. The fresh herbs penetrate deep into the lamb, while the butter basting adds luxurious richness and amplifies every seasoning note.
The result is a perfect balance of savory, slightly sweet, and herbaceous flavors with a hint of peppery warmth. The texture contrasts beautifully-crispy, golden edges giving way to a juicy, pink center that melts in your mouth.
Longhorn Lamb Chops Recipe Ingredients You’ll Need
For the Lamb Chops:
- 1 rack of lamb (about 8 chops, frenched)
- 1 tsp kosher salt or Himalayan salt
- 1 tsp freshly cracked black pepper
- 1 tbsp all-purpose seasoning blend (or homemade mix of paprika, onion powder, garlic powder, cayenne)
For the Herb Marinade:
- 2–3 tbsp olive oil or canola oil
- 3–4 garlic cloves (smashed or minced, or 1 tsp garlic powder)
- 2–3 sprigs fresh rosemary (or 1 tsp dried)
- 6–7 sprigs fresh thyme (or 1 tsp dried)
Cooking:
- 3–4 tbsp unsalted butter
- Additional oil for searing
Kitchen Utensils Required
- Sharp chef’s knife
- Cutting board
- Butcher paper or parchment paper
- Mixing bowl
- Ziplock bag or marinating container
- Cast-iron skillet (preferred) or heavy-bottomed pan
- Metal tongs
- Basting spoon
- Meat thermometer (optional but recommended)
Preparation and Cooking Time
| Prep Time | Marinating Time | Cook Time | Resting Time | Total Time | Servings |
|---|---|---|---|---|---|
| 10 minutes | 30 min – overnight | 10 minutes | 5 minutes | 55 minutes | 4 servings |
Step-by-Step Longhorn Lamb Chops Recipe Instructions
Step 1: Prepare the Lamb
Place your rack of lamb on a clean cutting board. Using a sharp chef’s knife, carefully slice between the bones to create individual lamb chops. Trim any excess fat from the edges, but leave a thin layer intact-this fat renders during cooking and adds incredible flavor to your longhorn lamb chops recipe.
Step 2: Season Generously
Lay the separated chops on butcher paper or a clean surface. Sprinkle both sides evenly with kosher salt, freshly cracked black pepper, and your all-purpose seasoning blend. Use your hands to gently rub the seasonings into the meat, ensuring every surface is well-coated. This foundational seasoning layer is crucial for that signature Longhorn Steakhouse lamb chops taste.
Step 3: Create the Herb Marinade
In a mixing bowl, combine olive oil with your smashed or minced garlic cloves, fresh rosemary sprigs, and thyme sprigs. Whisk together until the herbs release their aromatic oils. Coat each lamb chop thoroughly with this herb mixture, making sure to get the marinade into all the nooks and crannies. Transfer the coated chops to a ziplock bag or covered bowl and marinate for at least 30 minutes at room temperature, or refrigerate overnight for maximum flavor penetration.
Step 4: Preheat Your Pan
Set a cast-iron skillet over medium-high heat and add a light drizzle of oil. Allow the pan to heat until the oil begins to shimmer and you see slight wisps of smoke-this indicates the perfect searing temperature for achieving that restaurant-quality crust on your long horn lamb chops.
Step 5: Sear in Batches
Working in batches of 3–4 chops at a time, carefully place them in the hot skillet without overcrowding. Sear for 2–3 minutes on the first side without moving them-this allows proper caramelization. Flip using tongs and cook another 2–3 minutes on the second side until a beautiful golden-brown crust forms. Remove and repeat with remaining chops.
Step 6: Butter Basting Finish
Return all seared chops to the pan and reduce heat to medium-low. Add butter, additional garlic cloves, and fresh herb sprigs to the pan. As the butter melts and foams, use a spoon to continuously baste the lamb chops with the aromatic butter mixture. This technique, borrowed from classic French cooking, infuses extra richness and creates that signature lamb chops Longhorn restaurant flavor.
Step 7: Rest and Serve
Remove the chops from heat and transfer to a serving platter. Let them rest for 5 minutes-this crucial step allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Serve immediately with your favorite sides for an authentic copycat Longhorn lamb chops recipe experience.
7 Customization and Pairing Ideas for Serving
1. Mediterranean-Style Variation
Transform your longhorn lamb chops with a Greek twist by marinating them in olive oil, lemon juice, oregano, and mint instead of rosemary and thyme. Serve alongside tzatziki sauce, roasted red peppers, and crumbled feta cheese for a fresh, bright flavor profile that complements the rich lamb beautifully.
2. Spicy Cajun Version
For heat lovers, replace the all-purpose seasoning with a Cajun spice blend featuring paprika, cayenne, oregano, and crushed red pepper flakes. The bold spices create a flavorful crust that pairs wonderfully with creamy coleslaw and cornbread, giving your Longhorn Steakhouse lamb chops a Louisiana-inspired makeover.
3. Classic Steakhouse Pairings
Recreate the complete restaurant experience by serving your lamb chops Longhorn-style with garlic mashed potatoes, creamed spinach, and roasted asparagus drizzled with hollandaise sauce. Add a wedge salad with blue cheese dressing and you’ve got the ultimate steakhouse feast at home.
4. Wine Country Presentation
Elevate your dish with a red wine reduction sauce made from the pan drippings. Deglaze with a quality Cabernet Sauvignon, add beef stock, and reduce until syrupy. Pair with roasted fingerling potatoes, sautéed wild mushrooms, and braised carrots for an elegant dinner party centerpiece.
5. Middle Eastern Fusion
Incorporate warming spices like cumin, coriander, and cinnamon into your seasoning blend. Serve the long horn lamb chops over fluffy couscous with dried apricots, toasted almonds, and fresh mint. A side of harissa yogurt adds creamy heat that balances the rich meat perfectly.
6. Summer Grilling Alternative
Take this copycat Longhorn lamb chops recipe outdoors by finishing the marinated chops on a hot grill instead of the stovetop. The open flame adds subtle smokiness that enhances the herbs. Serve with grilled vegetables, corn on the cob, and a fresh tomato-cucumber salad for a lighter warm-weather meal.
7. Holiday Showstopper
Present your lamb chops on a large platter surrounded by roasted root vegetables-parsnips, carrots, and baby potatoes-all drizzled with the herb butter from the pan. Garnish with fresh rosemary sprigs and pomegranate seeds for a festive, Instagram-worthy presentation that’s perfect for special occasions.
Expert Tips for Perfect Lamb Chops
1. Temperature Matters for Tenderness
Always bring your longhorn lamb chops to room temperature before cooking-about 20–30 minutes out of the refrigerator. Cold meat hitting a hot pan causes uneven cooking, with overcooked exteriors and undercooked centers.
2. Don’t Skip the Frenching Process
If your rack isn’t already frenched (bones cleaned of meat and fat), ask your butcher to do it or learn this simple technique. Frenched bones not only look elegant on the plate but also prevent excess fat from smoking during cooking. This attention to detail is what separates homemade Longhorn Steakhouse lamb chops from ordinary preparations.
3. Invest in Quality Meat
The foundation of an exceptional copycat Longhorn lamb chops recipe starts with premium lamb. Look for domestic lamb with bright pink to red meat and creamy white fat. New Zealand and Australian lamb are also excellent choices.
4. Master the Two-Zone Searing Technique
Achieve that perfect crust without overcooking by using high heat for searing, then reducing to medium-low for the butter basting. This two-temperature approach creates the Maillard reaction (browning) on the exterior while gently bringing the interior to the ideal doneness. Use a meat thermometer to check-125°F for rare, 135°F for medium-rare, and 145°F for medium.
5. Fresh Herbs Make All the Difference
While dried herbs work in a pinch, fresh rosemary and thyme truly elevate your lamb chops Longhorn-style to restaurant quality. The essential oils in fresh herbs infuse the meat with complex, aromatic flavors that dried versions simply can’t match. Pro tip: bruise the herb stems with the back of your knife before adding to release even more flavor into your marinade.
6. Avoid Overcrowding the Pan
One of the biggest mistakes home cooks make is cramming too many chops into the skillet at once. Overcrowding lowers the pan temperature, causing the lamb to steam rather than sear. This results in gray, tough meat instead of that gorgeous caramelized crust. Cook in batches of 3–4 chops maximum, and your long horn lamb chops will reward you with perfect browning every time.
Storage and Reheating Guidance
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8–10 minutes to preserve tenderness-avoid microwaving as it toughens the meat and dries it out.
Longhorn Lamb Chops Recipe
Ingredients
Equipment
Method
- Place your rack of lamb on a clean cutting board. Using a sharp chef’s knife, carefully slice between the bones to create individual lamb chops. Trim any excess fat from the edges, but leave a thin layer intact-this fat renders during cooking and adds incredible flavor to your longhorn lamb chops recipe.
- Lay the separated chops on butcher paper or a clean surface. Sprinkle both sides evenly with kosher salt, freshly cracked black pepper, and your all-purpose seasoning blend. Use your hands to gently rub the seasonings into the meat, ensuring every surface is well-coated. This foundational seasoning layer is crucial for that signature Longhorn Steakhouse lamb chops taste.
- In a mixing bowl, combine olive oil with your smashed or minced garlic cloves, fresh rosemary sprigs, and thyme sprigs. Whisk together until the herbs release their aromatic oils. Coat each lamb chop thoroughly with this herb mixture, making sure to get the marinade into all the nooks and crannies. Transfer the coated chops to a ziplock bag or covered bowl and marinate for at least 30 minutes at room temperature, or refrigerate overnight for maximum flavor penetration.
- Set a cast-iron skillet over medium-high heat and add a light drizzle of oil. Allow the pan to heat until the oil begins to shimmer and you see slight wisps of smoke-this indicates the perfect searing temperature for achieving that restaurant-quality crust on your long horn lamb chops.
- Working in batches of 3–4 chops at a time, carefully place them in the hot skillet without overcrowding. Sear for 2–3 minutes on the first side without moving them-this allows proper caramelization. Flip using tongs and cook another 2–3 minutes on the second side until a beautiful golden-brown crust forms. Remove and repeat with remaining chops.
- Return all seared chops to the pan and reduce heat to medium-low. Add butter, additional garlic cloves, and fresh herb sprigs to the pan. As the butter melts and foams, use a spoon to continuously baste the lamb chops with the aromatic butter mixture. This technique, borrowed from classic French cooking, infuses extra richness and creates that signature lamb chops Longhorn restaurant flavor.
- Remove the chops from heat and transfer to a serving platter. Let them rest for 5 minutes-this crucial step allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Serve immediately with your favorite sides for an authentic copycat Longhorn lamb chops recipe experience.
Video
Notes
Common Queries and FAQs
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Q: What makes Longhorn lamb chops different from regular lamb chops?
A: The Longhorn Steakhouse lamb chops style features a specific herb marinade with rosemary, thyme, and garlic, plus a signature butter-basting technique that creates exceptional richness and flavor depth not found in simple seasoned chops.
Q: Can I make this copycat longhorn lamb chops recipe without a cast-iron skillet?
A: Yes, though cast-iron is ideal for even heat distribution and superior searing. A heavy-bottomed stainless steel pan works well as a substitute. Avoid nonstick pans as they don’t achieve the same high-heat sear necessary for proper caramelization.
Q: How do I know when lamb chops are done cooking?
A: Use a meat thermometer inserted into the thickest part away from bone: 125°F for rare, 135°F for medium-rare (recommended), 145°F for medium. The chops will continue cooking 5–10 degrees during resting, so remove them slightly before your target temperature.
Q: Why do my lamb chops taste gamey?
A: Overcooking intensifies gamey flavors. Cook to medium-rare for the mildest taste. Also, ensure you’ve trimmed excess fat, as lamb fat carries stronger flavors. Using fresh herbs and proper marinating time helps balance any natural gamey notes in your longhorn lamb chops.
Q: Can I prepare the lamb chops ahead of time?
A: Absolutely! Marinate your long horn lamb chops up to 24 hours in advance for even better flavor penetration. However, only sear them right before serving, as lamb doesn’t reheat well and loses its tender texture when cooked twice.
Q: What’s the best side dish to serve with lamb chops?
A: Classic pairings include garlic mashed potatoes, roasted vegetables, creamed spinach, or mint jelly. For a true lamb chops Longhorn experience, serve with loaded mashed potatoes and sautéed green beans exactly as the restaurant does.
Q: Can I freeze cooked lamb chops?
A: While you can freeze them for up to 3 months in airtight packaging, lamb chops are best enjoyed fresh. Freezing and reheating compromises the tender texture. Instead, freeze the raw marinated chops and cook them fresh when ready to serve.
Q: Is lamb healthy compared to other meats?
A: Lamb provides high-quality protein, vitamin B12, zinc, and iron. While it contains more fat than chicken, much of it is heart-healthy monounsaturated fat. A 3-ounce serving of lamb loin contains about 175 calories, making it a nutritious choice when enjoyed in moderation.
This copycat Longhorn lamb chops recipe proves you don’t need a restaurant kitchen to create extraordinary dining experiences. With quality ingredients, proper technique, and the aromatic combination of herbs and butter, you’ve now mastered one of the most impressive dishes in the steakhouse repertoire.
The beauty of longhorn lamb chops lies in their elegant simplicity-bold flavors that speak for themselves without complicated procedures.
Whether it’s a special occasion or you’re simply craving restaurant-quality cuisine, this recipe delivers every time. Fire up that skillet and treat yourself tonight!
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Impressing everyone at the table