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Longhorn Steakhouse Lamb Chops - A perfectly made dish on my kitchen table.
Antonio Morelli

Longhorn Steakhouse Lamb Chops Recipe

A restaurant-style copycat recipe that delivers juicy, tender lamb chops with bold garlic-herb seasoning and a rich butter finish—just like Longhorn Steakhouse, but made easily at home in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Copycat Restaurant Recipe, Restaurant Copycat, Steakhouse-style
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4–6 lamb rib chops (frenched, 1–1½ inches thick)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1½ teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • Lemon wedges (optional, for serving)

Equipment

  • Cast-iron skillet or heavy pan
  • Tongs
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Small bowl
  • Spoon

Method
 

  1. Remove lamb chops from the fridge and rest for 20–30 minutes.
  2. Pat dry and rub with olive oil, garlic, herbs, salt, pepper, and paprika.
  3. Take a cast-iron skillet and heat until hot on a medium flame.
  4. Sear lamb chops for 3–4 minutes per side without moving.
  5. Lower heat, add butter and baste for 1–2 minutes.
  6. Remove and rest for 5 minutes before serving.

Notes

  • Medium-rare gives the best flavor and tenderness.
  • Avoid overcooking—lamb dries out quickly.
  • Fresh herbs provide the closest steakhouse taste.
  • Letting the meat rest is key for juicy results.