Longhorn Steakhouse Lamb Chops Recipe
This LongHorn Steakhouse Lamb Chops Recipe brings steakhouse flavor using lamb chops, garlic butter, and fresh herbs.
Equipment
- Cast iron skillet or grill pan
- Tongs
- Small saucepan (for butter sauce)
- Meat thermometer (highly recommended)
- Cutting board
- Sharp knife
Ingredients
For the Lamb Chops
- 8 lamb rib chops about 1 to 1½ inches thick
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh, minced
- ½ teaspoon smoked paprika
For the Garlic Herb Butter
- 4 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon juice
Instructions
Step 1: Bring the Lamb to Room Temperature
- Take the lamb chops out of the fridge about 30 minutes before cooking. This helps them cook evenly and keeps them tender.
Step 2: Season Generously
- Pat the lamb chops dry with paper towels. Rub them with olive oil, then season both sides with salt, black pepper, garlic powder, rosemary, and smoked paprika. Don’t be shy—this is where the flavor starts.
Step 3: Heat the Pan
- Heat a cast iron skillet over medium-high heat until it’s very hot. You want that sizzle as soon as the lamb hits the pan.
Step 4: Sear the Lamb Chops
- Place the lamb chops in the skillet without overcrowding. Sear for about 3–4 minutes per side for medium-rare, or longer if you prefer them more done. Use tongs to flip once and let them develop a deep, golden crust.
Step 5: Make the Garlic Butter
- While the lamb rests, melt butter in a small saucepan over low heat. Add minced garlic and rosemary, cooking just until fragrant—about 30 seconds. Stir in parsley and lemon juice, then remove from heat.
Step 6: Rest and Serve
- Let the lamb chops rest for 5 minutes, then spoon the garlic herb butter generously over the top before serving.