Longhorn Steakhouse Lamb Chops Recipe

Craving those tender, herb-crusted lamb chops from Longhorn Steakhouse? This copycat Longhorn Steakhouse lamb chops recipe brings the steakhouse experience right to your kitchen.

These Longhorn steakhouse grilled lamb chops feature a fragrant rosemary-garlic marinade, perfect searing technique, and luxurious butter basting that creates restaurant-quality results every time.

Whether you’re planning a romantic dinner or impressing dinner guests, this lamb chops recipe delivers succulent, flavorful meat with a beautifully caramelized crust. The French-cut presentation and herb-infused butter basting make these chops worthy of any special occasion, and they’re surprisingly easy to master at home.

What Does Longhorn Steakhouse Lamb Chops Recipe Taste Like?

The Longhorn lamb chops offer an incredibly rich, slightly gamey flavor that’s perfectly balanced by aromatic fresh herbs.

The rosemary and garlic marinade penetrates deep into the tender meat, creating layers of savory complexity.

Each bite delivers a buttery, herb-infused experience with hints of thyme and garlic that complement the natural sweetness of quality lamb.

The exterior boasts a beautifully caramelized, crispy crust from pan-searing, while the interior remains juicy and tender with a melt-in-your-mouth texture. The finishing touch of butter basting adds richness that elevates these lamb chops to true steakhouse caliber.

Longhorn Steakhouse Lamb Chops Ingredients and Kitchen Utensils

For the Lamb Chops and Marinade/Seasoning:

• 1 rack of lamb, French-cut into 8 chops (about 2–2.5 lbs total; bone-in rib chops)
• 3–4 large garlic cloves, minced or finely chopped (for marinade)
• 3 whole garlic cloves, halved (for basting)
• Fresh rosemary – about 2–3 sprigs (or roughly 1 ounce chopped; plus extra sprigs for basting)
• Fresh thyme – about 1 ounce of sprigs (plus extra for basting)
• Canola oil – ¼ cup (for marinade) + 2–3 Tbsp per batch for searing
• Pink Himalayan sea salt (or kosher salt) – 1–2 tsp total
• Freshly cracked black pepper – about 1 tsp
• Total seasoning blend (or your favorite grilling steak seasoning) – 2–3 Tbsp total
• Unsalted sweet cream butter – 4–6 Tbsp (for basting)

For Sautéed Spinach (side):

• Fresh spinach – 10–12 oz (about 1 large bag)
• Canola oil – 1–2 Tbsp
• 1–2 garlic cloves, minced
• Pink Himalayan sea salt – pinch or ½ tsp

For Serving:

• Buttermilk mashed potatoes (Yukon Gold potatoes, buttermilk, unsalted butter, and salt)

Kitchen Utensils

1. Large skillet or sauté pan (preferably cast iron)
2. Meat thermometer
3. Mixing bowl
4. Zip-top bag or shallow dish (for marinating)
5. Butcher paper or parchment paper
6. Tongs
7. Large spoon (for basting)
8. Chef’s knife
9. Cutting board
10. Aluminum foil (for resting)

Preparation and Cooking Time

Prep Time: 15 minutes
Marinating Time: Overnight (or minimum 30–60 minutes)
Cook Time: 25 minutes
Resting Time: 5–10 minutes
Total Time: 40 minutes (plus marinating)
Servings: 4 people (2 chops per person)

How to Longhorn Steakhouse Lamb Chops: Step-by-Step Instructions

Step 1: Prepare and Season the Lamb Chops

Lay the French-cut lamb chops on butcher paper or parchment paper. Season both sides generously with pink Himalayan sea salt, freshly cracked black pepper, and your total seasoning blend or favorite grilling steak seasoning. Don’t forget the fat cap-rub it directly on the seasoned paper to pick up extra seasoning without any waste. This ensures every surface is perfectly flavored.

Step 2: Make the Marinade and Marinate

In a mixing bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, and about ¼ cup canola oil. Remember that rosemary and garlic have strong flavors, so start with moderate amounts and adjust to your preference. Coat each lamb chop thoroughly in this herb-oil mixture, ensuring complete coverage. Transfer the coated chops to a zip-top bag or shallow dish and refrigerate overnight for the deepest flavor penetration. If you’re short on time, marinate for at least 30–60 minutes, though overnight marinating produces the most authentic Longhorn steakhouse grilled lamb chops flavor.

Step 3: Bring to Room Temperature

Remove the marinated lamb chops from the refrigerator 30–60 minutes before cooking. Allowing them to reach room temperature ensures even cooking throughout, preventing a cold center and overcooked exterior. This step is crucial for achieving that perfect medium doneness.

Step 4: Prepare the Sautéed Spinach

Heat 1–2 tablespoons of canola oil in your large pan over medium heat. Add the minced garlic and let it sweat for 30–60 seconds until fragrant, being careful not to burn it. Add the fresh spinach and a pinch of pink Himalayan sea salt. Stir constantly with tongs or a fork-spinach wilts very quickly, usually within 2–3 minutes. Cook until just wilted and bright green, then remove from the pan and set aside. Wipe the pan clean to prepare for searing the lamb.

Step 5: Sear the Lamb Chops

Heat 2–3 tablespoons of canola oil in the same large pan over medium-high heat until shimmering. Working in batches of 4 chops at a time to avoid crowding (which causes steaming instead of searing), place the lamb chops in the hot pan. Sear for 2–3 minutes per side until a beautiful crispy, golden-brown crust forms. This Maillard reaction creates incredible depth of flavor. Remove the first batch and repeat with the remaining chops.

Step 6: Baste All Chops

Return all 8 seared lamb chops to the pan and reduce the heat to medium-low. Add 4–6 tablespoons of unsalted sweet cream butter, several fresh sprigs of rosemary and thyme, and the 3 halved garlic cloves (tucking them into pockets in the pan where they can release maximum flavor). Tilt the pan slightly and use a large spoon to continuously baste the lamb chops with the melted herb-infused butter. This basting technique is the secret to replicating the Longhorn lamb chops’ signature succulence. Continue basting and cooking low-and-slow until the internal temperature reaches 135–140°F (57–60°C) for medium doneness. The chops will carry over to medium/medium-plus while resting. Ensure every chop receives equal basting attention.

Step 7: Rest the Chops

Remove the lamb chops from heat and let them rest for 5–10 minutes, loosely tented with aluminum foil. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful rather than having the juices run out onto the cutting board.

Step 8: Plate and Serve

Spoon a generous portion of creamy buttermilk mashed potatoes onto each plate as the base. Top with the garlicky sautéed spinach. Arrange the lamb chops in an attractive circle around the sides with the bones pointing upward for that classic steakhouse presentation-about 2 chops per person. Drizzle any remaining herb-infused pan juices over the top for extra richness and flavor.

Customization and Pairing for Serving Ideas

1. Mediterranean-Style Lamb Chops

Transform this copycat Longhorn steakhouse lamb chops recipe into a Mediterranean feast by serving with tzatziki sauce, roasted red peppers, and couscous instead of mashed potatoes. Add a squeeze of fresh lemon juice over the chops just before serving and garnish with crumbled feta cheese. The bright, tangy flavors complement the rich lamb beautifully while adding a refreshing twist to the traditional preparation.

2. Wine-Braised Shallot Accompaniment

Elevate your Longhorn lamb chops by preparing wine-braised shallots as an additional side. Slowly cook halved shallots in red wine, butter, and thyme until caramelized and tender. The sweet, deeply flavored shallots pair exceptionally well with the herb-crusted lamb and add another layer of sophistication to your steakhouse-inspired meal.

3. Mint Chimichurri Variation

While the traditional recipe uses rosemary and thyme, create a fresh mint chimichurri sauce to serve alongside. Blend fresh mint, parsley, garlic, red wine vinegar, olive oil, and red pepper flakes for a bright, herbaceous sauce that cuts through the richness of the butter-basted lamb. This variation is perfect for spring and summer entertaining.

4. Root Vegetable Medley

Replace or supplement the mashed potatoes with a colorful roasted root vegetable medley featuring carrots, parsnips, and sweet potatoes. Toss them in olive oil, rosemary, and thyme to echo the lamb’s herb profile. The natural sweetness of roasted vegetables provides excellent contrast to the savory lamb chops.

5. Cauliflower Mash for Low-Carb Option

For a lighter, low-carb version of this lamb chops recipe, swap the buttermilk mashed potatoes for creamy cauliflower mash. Steam cauliflower florets until tender, then blend with butter, cream cheese, garlic, and salt until silky smooth. This substitution maintains the comfort-food feel while reducing carbohydrates significantly.

6. Balsamic Reduction Drizzle

Create an elegant finishing touch by preparing a balsamic reduction. Simmer balsamic vinegar with a touch of honey until it thickens to a syrupy consistency. Drizzle this over the plated lamb chops for a sweet-tart flavor that enhances the meat’s natural richness. The glossy appearance also makes your presentation more visually striking.

7. Asian-Fusion Twist

For an adventurous variation, incorporate Asian flavors by adding ginger to your marinade alongside the garlic and herbs. Serve the Longhorn steakhouse grilled lamb chops over jasmine rice with stir-fried bok choy and finish with a drizzle of hoisin sauce. This fusion approach showcases lamb’s versatility while maintaining the core cooking techniques that make these chops so special.

Expert Tips for Perfect Lamb Chops

1. Choose Quality French-Cut Lamb Racks

The foundation of authentic copycat Longhorn steakhouse lamb chops starts with selecting premium French-cut lamb racks. Look for racks with good marbling, bright red meat, and white (not yellow) fat. French-cut means the rib bones are exposed and cleaned, creating that elegant presentation. Ask your butcher to French-cut the rack if pre-cut options aren’t available. Domestic lamb tends to be milder, while New Zealand or Australian lamb has a stronger, more distinctive flavor-choose based on your preference.

2. Don’t Skip the Overnight Marinade

While you can technically marinate for just 30–60 minutes, overnight marinating transforms this lamb chops recipe into restaurant-caliber perfection. The extended time allows the garlic, rosemary, and thyme to penetrate deeply into the meat, creating layers of flavor throughout rather than just on the surface. The oil in the marinade also helps tenderize the meat and promotes better browning during searing. Plan ahead for the best results.

3. Master the Two-Stage Cooking Method

The secret to Longhorn lamb chops’ perfect texture lies in the two-stage approach: high-heat searing followed by low-heat butter basting. The initial sear at medium-high heat creates the flavorful crust through the Maillard reaction, while the subsequent low-heat basting gently brings the interior to perfect doneness without overcooking the exterior. Never rush the basting stage-this patient, continuous spooning of herb butter is what separates good lamb chops from extraordinary ones.

4. Invest in a Reliable Meat Thermometer

Guessing doneness leads to inconsistent results. A quality instant-read thermometer takes the guesswork out of cooking lamb chops. For medium doneness (the recommended level for lamb), aim for 135–140°F before removing from heat. Remember that carryover cooking will raise the temperature another 5 degrees during resting. Insert the thermometer horizontally into the thickest part of the chop, avoiding bone contact, which can give false readings.

5. Never Crowd the Pan

One of the most common mistakes when making this Longhorn steakhouse grilled lamb chops recipe at home is overcrowding the pan. When chops are too close together, they steam rather than sear, preventing that gorgeous caramelized crust from forming. Always cook in batches of 4 chops maximum, ensuring there’s at least half an inch of space between each piece. Yes, this takes slightly longer, but the superior texture and flavor are absolutely worth the extra few minutes.

6. Let the Butter Basting Work Its Magic

The butter basting technique requires patience and attention, but it’s non-negotiable for authentic results. Use a large spoon to continuously scoop the melted herb butter over every surface of the lamb chops. This basting serves multiple purposes: it bastes the meat in aromatic flavors, helps cook the chops evenly, and creates an incredibly glossy, appetizing appearance. Aim to baste each chop at least 15–20 times during the low-heat cooking phase. Don’t be tempted to turn up the heat to speed things along-low and slow wins the race.

7. Respect the Resting Period

After all the careful preparation and cooking, don’t sabotage your efforts by skipping the resting period. When lamb chops come off the heat, the muscle fibers are contracted and the juices are concentrated in the center. Resting for 5–10 minutes allows the fibers to relax and the juices to redistribute throughout the meat. Cutting immediately causes all those flavorful juices to flood out onto the plate instead of staying in the meat where they belong. Tent loosely with foil to keep warm, but don’t wrap tightly or you’ll steam away the crispy crust you worked so hard to create.

Storage and Reheating Guidance

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 prevent overcooking, or enjoy cold sliced over salads. For best results, bring to room temperature before reheating to ensure even warming throughout.

Common Queries and FAQs

When you give this Longhorn Steakhouse Lamb Chops Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Can I use a different cut of lamb for this Longhorn lamb chops recipe?

While French-cut rib chops deliver the most authentic Longhorn steakhouse experience, you can adapt this recipe for loin chops or shoulder chops. Rib chops offer the most tender, flavorful meat with beautiful presentation, but loin chops work well if rib chops are unavailable. Shoulder chops are more affordable but require slightly longer cooking. Regardless of cut, the marinade and cooking method remain the same.

What’s the best doneness level for lamb chops?

Medium (135–140°F internal temperature) is ideal for lamb chops, offering tender, juicy meat with a slight pink center. Lamb is safe to eat at medium-rare (130°F), which many chefs prefer for maximum tenderness. Well-done lamb (160°F+) tends to be dry and tough. Unlike pork or chicken, lamb doesn’t need to be fully cooked through to be safe and delicious.

Can I make this copycat Longhorn steakhouse lamb chops recipe on a grill instead of in a pan?

Absolutely! The Longhorn steakhouse grilled lamb chops translate beautifully to outdoor grilling. Marinate as directed, then grill over medium-high direct heat for 3–4 minutes per side. Move to indirect heat, add butter and herbs to a small cast-iron skillet on the grill, and baste the chops while they finish cooking. The grill adds delicious smokiness that complements the herb marinade perfectly.

Why do my lamb chops taste gamey?

Lamb’s distinctive flavor comes from branched-chain fatty acids in the fat. To minimize gaminess, trim excess fat before cooking, choose younger lamb (which is milder), and ensure your marinade has enough garlic and herbs to balance the flavor. Domestic lamb tends to be milder than imported varieties. Properly aged lamb also has less pronounced gamey notes than very fresh lamb.

Can I prepare these lamb chops ahead for entertaining?

Yes! Marinate the lamb chops overnight, then bring to room temperature while guests arrive. The actual cooking takes only about 15 minutes, so you can sear and baste while finalizing other dishes. Alternatively, sear the chops in advance, then finish with butter basting just before serving. The marinade can be prepared up to 2 days ahead and stored separately in the refrigerator.

What wine pairs best with this lamb chops recipe?

The herb-crusted, butter-basted richness of these Longhorn lamb chops pairs beautifully with medium to full-bodied red wines. Consider Cabernet Sauvignon, Merlot, or Syrah/Shiraz for domestic wines. For something special, try a Bordeaux blend or a rich Rioja. The wine’s tannins complement the lamb’s fat content, while fruit notes balance the savory herbs. If you prefer white wine, choose a full-bodied Chardonnay.

How do I know when my lamb chops are done without a thermometer?

While a thermometer is most reliable, you can use the touch test: press the meaty part of the chop (not near bone) with your finger. Medium feels like the flesh between your thumb and index finger when you touch them together. The chop should have some give but spring back. Visual cues include clear (not red) juices and meat that’s mostly pink in the center with some brown around edges. However, investing in an instant-read thermometer eliminates guesswork entirely.

This copycat Longhorn steakhouse lamb chops recipe proves that restaurant-quality dining is absolutely achievable in your home kitchen. The combination of aromatic herb marinade, perfect searing technique, and luxurious butter basting creates tender, flavorful lamb chops that rival any steakhouse.

Whether you’re celebrating a special occasion or simply elevating your weeknight dinner, these Longhorn lamb chops deliver impressive results with straightforward techniques. The French-cut presentation, garlicky spinach, and creamy mashed potatoes complete an unforgettable meal. Master this recipe once, and it’ll become your go-to for impressive entertaining that always earns rave reviews.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!