Longhorn Steakhouse Lamb Chops Recipe: Tender, Juicy & Flavorful

I love a good steakhouse meal, and lamb chops sit high on my list. Longhorn Steakhouse Grilled Lamb Chops show up for a short time each year in the spring, around March and April.

Many people wait all year just for this plate. I am a big lamb chop fan, so waiting feels hard. That pushed me to learn a copycat Longhorn Steakhouse Lamb Chops recipe at home.

The bold seasoning drew me in right away. The mix of herbs, butter, and light sweetness feels rich yet easy. Now I can cook this dish any month I want. No need to wait for spring days.

In this recipe, I share how I get that well-known flavor using simple steps and basic tools. You can cook tender, juicy lamb chops with deep flavor and serve a meal that feels special any night.

Why This Copycat Recipe Works

I tested this recipe many times to match the real thing. The secret is the seasoning blend and the right heat level.

Longhorn uses a special mix of Creole seasoning with herbs that makes their lamb taste amazing. I use the same spices and cooking steps to get that same flavor.

You need to sear the chops on high heat first. This creates a brown crust that locks in the juices. Then the butter and honey glaze adds that final sweet and savory touch.

The herbs like rosemary and thyme give the lamb that restaurant smell and taste.

When you follow these steps, your lamb chops will taste just like the ones from Longhorn.

Picking the Perfect Lamb Chops: Cuts, Thickness, and Quality

Best Cuts of Lamb for This Recipe: I always use rib chops for this recipe. Rib chops have more fat and stay tender when cooked. Loin chops are leaner but can dry out faster. For this recipe, rib chops work best.

Look for chops that are 1 to 1.5 inches thick. This thickness cooks evenly and stays juicy inside.

French-trimmed chops look fancy with clean bones, but regular chops taste just as good. I pick French-trimmed when I want a nice look for guests.

Selecting Quality Lamb Chops at the Store: Good lamb chops should look pink or light red. Dark red meat means the lamb is older. Check for white fat with some marbling through the meat. Fresh lamb smells mild and clean.

Grass-fed lamb has a stronger, earthy taste. Grain-fed lamb tastes milder and sweeter. I like grain-fed for this recipe because it matches the Longhorn flavor better.

You can buy quality lamb at butcher shops, good grocery stores, or order online from meat suppliers.

Ingredients for Longhorn Steakhouse Lamb Chops

• Lamb Chops (1½ lbs) – You need about 6 to 8 chops depending on how big they are. The lamb is the main part of this dish. Choose chops with good marbling for the best flavor and tenderness.
• Olive Oil (1 tbsp) – This oil helps sear the lamb and prevents sticking. Olive oil can handle high heat and adds a light flavor that does not overpower the meat.
• Unsalted Butter (2 tbsp) – Butter makes the sauce rich and smooth. It adds a creamy texture and helps the herbs release their flavor. Unsalted butter lets you control the salt level better.
• Creole Seasoning (1 tsp) – This is what makes the lamb taste like Longhorn’s version. Creole seasoning has paprika, garlic, and other spices that create that special savory and slightly spicy flavor.
• Ground Black Pepper (½ tsp) – Black pepper adds a gentle heat and makes the other flavors stronger. Fresh ground pepper works best for the most flavor.
• Onion Powder (1 tsp) – This powder gives a sweet and savory taste without adding chunks of onion. It blends smoothly into the seasoning mix.
• Thyme Sprigs (2) – Thyme has a light, earthy taste with a tiny bit of mint. It smells wonderful when heated and pairs well with lamb.
• Rosemary Sprigs (4) – Rosemary has a strong, pine-like smell that people love with lamb. It makes the whole dish smell like a restaurant kitchen.
• Garlic Cloves (3, smashed) – Smashed garlic releases its oils and adds a strong, savory smell to the sauce. It makes the butter taste better and adds depth.
• Honey (1 tbsp) – Honey balances the savory spices with a touch of sweetness. It creates a shiny glaze that coats the lamb beautifully.
• Worcestershire Sauce (2 tbsp) – This sauce adds a tangy, umami flavor that makes the lamb taste richer. It has a complex taste that brings everything together.

Ingredient Substitutions and Alternatives

1. Lamb Chops – You can use thicker or thinner chops, but adjust your cooking time. Thicker chops need more time, while thinner ones cook faster. Bone-in chops work best, but boneless will work too.
2. Olive Oil – Avocado oil or vegetable oil can replace olive oil. Both handle high heat well and will not change the taste much.
3. Unsalted Butter – Salted butter works fine, but use less Creole seasoning to avoid too much salt. You can also use ghee for a nuttier taste.
4. Creole Seasoning – If you cannot find Creole seasoning, mix paprika, garlic powder, onion powder, cayenne pepper, and dried oregano. Cajun seasoning is close and can work as a swap.
5. Ground Black Pepper – White pepper can replace black pepper. It tastes similar but looks lighter in color.
6. Onion Powder – Use garlic powder or dried minced onion instead. Fresh onion will not blend the same way into the dry rub.
7. Thyme Sprigs – Dried thyme works when you do not have fresh. Use about half the amount since dried herbs are stronger. Oregano can substitute in a pinch.
8. Rosemary Sprigs – Dried rosemary can replace fresh rosemary. Crush it between your fingers to release the oils. Use less because dried is more powerful.
9. Garlic Cloves – Garlic powder works when you do not have fresh garlic. Use about ¼ teaspoon for each clove. The taste will be milder.
10. Honey – Maple syrup or brown sugar can replace honey. Both add sweetness, but the flavor will change slightly. Agave nectar is another option.
11. Worcestershire Sauce – Soy sauce mixed with a little vinegar can work as a substitute. Balsamic vinegar also adds tangy richness, though the taste differs slightly.

Essential Kitchen Equipment

1. Cutting board – steady prep surface
2. Sharp knife – clean cuts
3. Mixing bowl – for seasoning
4. Large skillet – heavy pan browns well
5. Tongs – safe flipping
6. Measuring spoons – correct amounts
7. Small spoon – basting the sauce
8. Paper towels – drying lamb
9. Heat-proof spatula – gentle scraping
10. Plate – resting finished chops

How To Make Longhorn Steakhouse Lamb Chops (Step-by-Step Instructions)

1. Prepare the Lamb: Place the lamb rack on a cutting board. Cut the rack into single lamb chops by slicing between the bones. Once cut, pat each chop dry with paper towels.

Dry chops brown better and form a crisp surface. Set the pieces into a mixing bowl so the seasoning can spread evenly.

2. Mix the Seasoning: Add Creole seasoning, onion powder, and ground black pepper to the bowl. Sprinkle in chopped rosemary and minced garlic.

Pour in the olive oil and Worcestershire sauce. The mixture should look glossy and smell rich with herbs.

3. Coat the Lamb: Toss the lamb chops in the bowl until each piece is covered evenly. Press the herbs onto the surface so they stick. Cover the bowl and chill for 30 minutes, or cook right away when short on time.

4. Heat the Skillet: Warm a skillet on medium-high heat. Add a light drizzle of olive oil. The pan should grow hot but not smoky. A hot pan helps create a crisp brown crust.

5. Sear the Lamb Chops: Lay the lamb chops in the skillet without crowding. Cook the first side for 3–4 minutes. Flip and cook the second side for another 3–4 minutes. Remove the chops once they reach the desired doneness and set them on a plate to rest.

6. Return the Lamb to the Pan: Place all the cooked lamb chops back into the skillet. Pour any resting juices over them. Let the chops sit in the warm pan for a short moment so they stay juicy and pick up extra flavor from the pan.

7. Build the Sauce: Move the lamb to one side of the skillet. Add butter, crushed garlic cloves, rosemary sprigs, thyme, and a splash of cooking wine to the open space.

Stir lightly as the butter melts and the herbs release their scent. Drizzle in the honey and let it blend with the melted butter and pan juices until glossy.

8. Coat the Lamb: Spoon the warm sauce over each lamb chop. Let everything heat together for 1–2 minutes so the chops soak in the sweet and savory glaze.

9. Ready to Serve: Turn off the heat and serve the longhorn’s copycat lamb chops warm with your favorite sides.

Expert Tips for Perfect Lamb Chops Every Time

Let Lamb Reach Room Temperature Before Cooking: Take the lamb out of the fridge 20 to 30 minutes before cooking. Cold meat does not sear as well. Room temperature lamb cooks more evenly from edge to center.

Use a Meat Thermometer: A meat thermometer takes the guessing out of doneness. Insert it into the thickest part of the chop away from the bone. This gives you the most correct reading.

Do Not Overcook Lamb: Lamb tastes best at medium-rare to medium. Cooking past medium makes the meat tough and dry. Pull the chops off the heat just before they reach your target temperature. They will continue cooking as they rest.

Rest the Meat After Cooking: Let the lamb rest for 3 to 5 minutes after searing. This lets the juices spread back through the meat. Cutting too soon makes all the juices run out onto the plate.

Choose a Heavy Pan: A cast iron or heavy stainless steel skillet holds heat better than thin pans. This creates a better sear and more even cooking. Thin pans lose heat when you add cold meat.

Avoid Moving the Chops While Searing: Let the lamb sit still on the hot pan. Moving them around prevents a good crust from forming. You want that brown, crispy outside for the best flavor and texture.

Cooking Method Variations

You do not have to stick to the stovetop. I have tried several methods, and they all work well.

1. Grilled Lamb Chops: Preheat your grill to medium-high heat. Oil the grates to prevent sticking. Grill the chops for 3 to 4 minutes per side for medium-rare. Brush the glaze on during the last minute of cooking. Grilling adds a smoky flavor that is hard to beat.

2. Oven-Finished Lamb Chops: Sear the chops in a hot skillet for 2 minutes per side. Then transfer the skillet to a preheated 400°F oven. Bake for 5 to 7 minutes until they reach your desired doneness. This method gives you more control and frees up your stovetop.

3. Air Fryer Lamb Chops: Preheat your air fryer to 400°F. Place the seasoned chops in a single layer. Cook for 8 to 10 minutes, flipping halfway through. Check the internal temperature to avoid overcooking. The air fryer makes the outside crispy without needing much oil.

4. Sous Vide Method: Set your sous vide to 130°F for medium-rare or 140°F for medium. Seal the seasoned chops in a bag and cook for 1 to 2 hours. After cooking, sear them in a hot skillet for 1 minute per side to get a crust. This method guarantees perfect doneness every time.

What to Serve with Longhorn-Style Lamb Chops

Longhorn often serves these chops with a baked potato and fresh vegetables. I like to copy that.

A simple side of mashed potatoes is my favorite. The creamy potatoes are great with the savory lamb.

A crisp green salad or steamed asparagus also works well. It turns a simple meal into something special.

Leftover Storage and Reheating Tips

1. Storing Leftover Lamb Chops: Store leftover lamb chops in an airtight container in the fridge. They will stay good for 3 to 4 days. Let the lamb cool to room temperature before storing. Do not leave cooked lamb out for more than 2 hours.

Put any extra sauce in a separate small container. This keeps the lamb from getting soggy. Label the container with the date so you remember when you cooked them.

2. Reheating and Freezing: To reheat, warm the chops in a skillet over low heat for 2 to 3 minutes per side. You can also use the oven at 300°F for about 10 minutes. Avoid using the microwave because it can make the meat tough.

For freezing, wrap each chop individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before reheating. Frozen lamb chops reheat best in the oven to maintain their texture and flavor.

This Longhorn Steakhouse Lamb Chops Recipe lets me cook bold, savory lamb any time I want. The seasoning, glaze, and simple steps bring steady results.

With good cuts and calm heat, these lamb chops turn out tender and full of flavor every time.