Longhorn Steakhouse Lamb Chops Recipe: Tender, Juicy & Flavorful
Ingredients
Directions / Instructions
Why You'll Love This LongHorn Steakhouse Lamb Chops Recipe
If you've ever ordered lamb chops at LongHorn Steakhouse, you know how incredibly tender, juicy, and flavorful they are. This copycat recipe recreates that steakhouse-quality experience using a simple garlic herb marinade, a quick pan-sear, and a buttery finish that locks in every bit of flavor.
The lamb is marinated with fresh rosemary, thyme, garlic, Dijon mustard, olive oil, Worcestershire sauce, and lemon juice before being seared until beautifully caramelized. A finishing herb butter melts over the chops just before serving, creating a rich, restaurant-worthy dish that's perfect for date nights, holidays, or weekend dinners.
Ingredients
For the Lamb
- 8 lamb loin chops (about 2 pounds)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
For the Herb Butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon chopped parsley
- ½ teaspoon rosemary, finely chopped
- 1 garlic clove, minced
Instructions
1. Marinate the Lamb
In a large bowl, whisk together the olive oil, garlic, Dijon mustard, Worcestershire sauce, lemon juice, rosemary, thyme, salt, pepper, and smoked paprika. Coat the lamb chops thoroughly and refrigerate for at least 1 hour, preferably 4 hours.
2. Prepare the Herb Butter
Mix the softened butter with parsley, rosemary, and minced garlic. Refrigerate until ready to use.
3. Bring to Room Temperature
Remove the lamb chops from the refrigerator about 30 minutes before cooking.
4. Sear the Lamb
Heat a cast-iron skillet over medium-high heat. Add a drizzle of olive oil and sear the lamb chops for 3 to 4 minutes per side for medium-rare, or cook to your preferred doneness.
5. Rest
Transfer the lamb chops to a plate and let them rest for 5 to 10 minutes.
6. Finish with Herb Butter
Top each lamb chop with a spoonful of herb butter while still warm so it melts over the meat.
7. Serve
Garnish with fresh herbs and serve alongside mashed potatoes, roasted vegetables, rice pilaf, or asparagus.
Expert Tips
Use a cast-iron skillet for the best crust and allow the pan to become very hot before adding the lamb. Avoid overcrowding the skillet to ensure proper searing. Let the meat rest after cooking to keep the juices inside, and always use a meat thermometer for perfect doneness.
Internal Temperature Guide
- Rare: 125°F (52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140°F (60°C)
- Medium-Well: 145°F (63°C)
- Well Done: 150°F+ (66°C+)
Storage
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until warmed through. Avoid microwaving to prevent the meat from becoming tough.
Serving Suggestions
Pair these steakhouse-style lamb chops with garlic mashed potatoes, roasted Brussels sprouts, grilled asparagus, creamy mac and cheese, sautéed mushrooms, baked potatoes, Caesar salad, roasted carrots, or buttery dinner rolls. A finishing squeeze of fresh lemon brightens the rich flavors beautifully.
Recipe Variations
Prepare the lamb chops on an outdoor grill for an authentic smoky flavor, or substitute lamb rib chops if preferred. Add crushed red pepper flakes for extra heat, use balsamic vinegar in the marinade for added depth, or finish with crumbled blue cheese for a steakhouse-inspired twist. Fresh mint chimichurri also makes an excellent accompaniment.
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