Longhorn Steakhouse Lamb Chops Recipe
Lamb chops have a way of turning any meal into something special, and the Longhorn Steakhouse lamb chops recipe is one of the best ways to enjoy them at home.
At the restaurant, these chops are known for their juicy texture, garlic butter flavor, and perfect sear. The good news is you can make the same steakhouse-style dish in your own kitchen without much effort.
I cooked this recipe during a special dinner, and the moment the lamb hit the skillet with rosemary and garlic, the whole room smelled like a restaurant kitchen.
Everyone rushed to the table, and the meal felt just as good as sitting down at Longhorn. That’s why this recipe is such a favorite – it’s simple enough for beginners but tastes like something you’d order from the menu.
What Cut of Lamb Works Well on the Lamb Chops
Picking the right cut of lamb is important for getting the same tender and flavorful results as the Longhorn Steakhouse lamb chops recipe. Here are the best options to choose from:
- Rib Chops – These are the most popular and what you’ll often find at steakhouses. They have a good amount of marbling, cook quickly, and stay tender with a rich flavor.
- Loin Chops – Known as the “T-bone” of lamb, these are meaty and slightly leaner than rib chops but still very flavorful and juicy.
- Shoulder Chops – A more affordable option, though they are tougher and usually need longer cooking or braising.
Why Marinate Lamb Chops?
Marinating lamb chops makes them taste much better. The herbs and garlic soak deep into the meat. This adds amazing flavor that goes all the way through.
Marinating also helps make the meat more tender. The oil in the marinade keeps the chops moist while cooking. Even 30 minutes of marinating helps a lot.
But leaving them overnight makes them taste even better. The longer you marinate, the more flavor you get. Just don’t go over 24 hours or the meat gets too soft.
Longhorn Steakhouse Lamb Chops Ingredients
- Rack of Lamb (about 8 chops, frenched): This is the main part of your dish. Pick fresh lamb for the best taste. You can buy pre-cut chops instead of a whole rack. Look for meat that looks bright pink-red. The fat should be white, not yellow.
- Garlic (3-4 whole cloves, smashed or minced): Garlic gives bold flavor that goes great with lamb. Fresh garlic works much better than powder. But you can use 1 teaspoon garlic powder as a backup. Smash the cloves with the side of your knife to release more flavor.
- Fresh Rosemary (2-3 sprigs): This herb pairs perfectly with lamb meat. The pine-like smell makes lamb taste amazing. You can use 1 teaspoon dried rosemary, but use half that amount since dried herbs are stronger.
- Fresh Thyme (6-7 sprigs): Thyme brings a soft, earthy taste to the meat. It balances the strong rosemary flavor. Dried thyme works too, but use less since it has more concentrated flavor.
- Olive Oil or Canola Oil (2-3 tablespoons): You need oil for marinating and cooking. Olive oil gives richer flavor. Canola oil works better for high heat cooking since it doesn’t burn as easily.
- Unsalted Butter (3-4 tablespoons): Butter helps with basting and gives the lamb a rich, smooth taste. Salted butter can make the dish too salty, so stick with unsalted.
- Salt (preferably pink Himalayan or kosher salt): Salt brings out the natural lamb flavor. Kosher salt works great because it has bigger crystals that stick to the meat better.
- Freshly Cracked Black Pepper: Fresh cracked pepper adds a nice spicy bite. It balances the rich taste of the meat. Pre-ground pepper works but fresh tastes much better.
- All-Purpose Seasoning Blend: This adds extra depth to your chops. You can make your own by mixing paprika, onion powder, garlic powder, and a tiny bit of cayenne pepper.
- Optional Sides (Spinach and Mashed Potatoes): These sides complete the restaurant experience. Spinach cooked with garlic and creamy mashed potatoes are classic pairings with lamb.
Must-Have Kitchen Appliances
- Sharp Chef’s Knife – For cutting lamb rack
- Cutting Board – Large wooden or plastic board
- Mixing Bowl – For making marinade mixture
- Butcher Paper – Makes seasoning and cleanup easier
- Cast-Iron Skillet – Best for getting good sear
- Tongs – To flip chops safely
- Basting Spoon – For spooning butter over chops
How To Make Longhorn Steakhouse Lamb Chops
Step 1 | Prepare the Lamb
Place your rack of lamb on a cutting board and slice it into individual chops. Trim off any excess fat, but keep a thin fat cap for flavor.
Step 2 | Season Generously
Lay the chops on butcher paper. Sprinkle salt, black pepper, and your seasoning blend on both sides. Rub the fat cap against the paper so none of the seasoning goes to waste.
Step 3 | Make the Marinade
In a bowl, combine olive oil, smashed garlic, rosemary, and thyme. Coat the lamb chops with this mixture. Place them in a bowl or bag and marinate at least 30 minutes. For the best flavor, refrigerate overnight.
Step 4 | Heat the Pan
Place a cast-iron skillet on medium-high heat. Add a drizzle of oil and let it get hot until shimmering.
Step 5 | Sear the Chops
Add 3–4 lamb chops at a time. Sear each side for 2–3 minutes until a golden crust forms. Do this in batches so the pan doesn’t get overcrowded.
Step 6 | Add Butter and Herbs
Once all chops are seared, return them to the pan. Add butter, garlic, rosemary, and thyme. Lower the heat slightly and spoon the melted butter over the chops (basting) for extra flavor.
Step 7 | Rest and Serve
Remove chops from the pan and let them rest for 5 minutes. This allows the juices to settle so the meat stays tender. Serve them with sautéed spinach and creamy mashed potatoes for the full Longhorn-style experience.
Chef Tips + Notes
- Always let lamb rest before slicing—it locks in juices.
- For medium-rare, aim for 135°F internal temperature.
- Don’t skip fresh herbs—they bring out the best flavor.
- Use a heavy skillet for even searing.
- Avoid overcooking, as lamb dries out quickly.
How to Serve This Longhorn Steakhouse Lamb Chops
At Longhorn Steakhouse, the lamb chops are usually served hot from the skillet with buttery pan juices spooned over the top.
They’re paired with creamy mashed potatoes and garlicky sautéed spinach, creating a balance of rich, savory meat with smooth and fresh sides.
The presentation is simple but elegant, with the chops slightly stacked and herbs placed around the plate.
At home, you can follow the same approach or change it up based on what you enjoy. Try plating the lamb chops with roasted vegetables like carrots or asparagus, or keep it classic with mashed potatoes and gravy. A crisp green salad or warm dinner rolls can round out the meal.
Storage & Reheating Tips
To store in the fridge: Let the lamb chops cool down after your meal. Put them in a sealed container. They will stay good in the refrigerator for up to 3 days.
To freeze for later: Wrap each chop tightly in plastic wrap. Then, put them all in a freezer bag. Squeeze out all the air. They can be frozen for up to 3 months. Thaw them in the fridge overnight before reheating.
For reheating: The best way to reheat is in the oven. Warm your oven to 275°F. Place the chops on a baking sheet and heat for 10-15 minutes until warm. You can also use a skillet on low heat for a few minutes per side.
Longhorn Steakhouse Lamb Chops Recipe FAQs
1. What’s the best way to cook lamb chops?
The best way is to sear them in a hot skillet and finish with butter and herbs. This creates a golden crust while keeping the inside juicy. A cast-iron pan gives the best results. Grilling also works, but the skillet method gives more control and that restaurant-style flavor.
2. Can you cook lamb without marinating?
Yes, but the flavor won’t be as deep. Marinating helps tenderize the meat and lets the herbs soak in. Without it, you can still season generously and cook right away, but the taste won’t be as rich.
3. Is it better to cook lamb slow or fast?
For chops, fast cooking at high heat is best. Searing locks in flavor and keeps them tender. Slow cooking works better for tougher cuts like lamb shanks or shoulder.
4. What are common mistakes when cooking lamb?
Overcooking, under-seasoning, and skipping the resting step are the biggest mistakes. Using too much heat without monitoring can also burn the outside before the inside cooks.
Longhorn Steakhouse Lamb Chops Recipe
Ingredients
Equipment
Method
- Place rack of lamb on a cutting board. Slice into individual chops. Trim extra fat but keep a thin layer for flavor.
- Lay chops on butcher paper. Sprinkle both sides with salt, pepper, and seasoning blend. Rub lightly to coat.
- Mix olive oil, garlic, rosemary, and thyme in a bowl. Coat the chops well. Place in a bag or bowl. Marinate 30 minutes to overnight.
- Set a cast-iron skillet on medium-high heat. Add a drizzle of oil and let it heat until shimmering.
- Cook 3–4 chops at a time, 2–3 minutes per side, until golden brown. Work in batches so the pan isn’t crowded.
- Return all chops to the pan. Add butter, garlic, rosemary, and thyme. Lower heat. Spoon melted butter over chops for extra flavor.
- Remove chops and let rest 5 minutes before serving. Enjoy with mashed potatoes and spinach for a Longhorn-style plate.
Making this Longhorn Steakhouse lamb chops recipe at home is easier than it looks. With simple ingredients, a good skillet, and a few steps, you can enjoy restaurant-quality lamb chops right at your table.
