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Longhorn Lamb Chops Recipe
Louis T. Vaught

Longhorn Lamb Chops Recipe

5 from 1 vote
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 crust and aromatic herb butter finish.
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Prep Time 10 minutes
Cook Time 10 minutes
35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 950
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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
  • 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
  • 3 –4 tbsp unsalted butter
  • Additional oil for searing

Equipment

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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.