Texas Roadhouse Lamb Chops: My Homestyle Copycat Recipe (Print Version)
Texas Roadhouse Lamb Chop Recipe at home! Tender, flavorful lamb chops with my secret marinade. A restaurant favorite made easy for your kitchen.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check ingredients)
# Ingredients:
→ For the Lamb Chops
01 -
4-6 lamb loin chops (about 1-1.5 inches thick)
02 -
1 tbsp olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Garlic Herb Finishing Butter
05 -
2 tbsp unsalted butter
06 -
2 sprigs fresh rosemary
07 -
2 sprigs fresh thyme
08 -
3-4 cloves garlic, minced or sliced
→ Serving Whispers
09 -
1/2 lemon, for squeezing
10 -
Optional: Fresh parsley, chopped (for garnish)
11 -
Optional: Flaky sea salt
# Instructions:
01 -
First things first, get those lamb chops ready. Take them out of the fridge about 30 minutes before you plan to cook them; this helps them cook more evenly, a tip I picked up the hard way. Pat them *really* dry with paper towels—this is where I usually get impatient, but it's crucial for that gorgeous sear we're aiming for. Season both sides generously with salt and freshly ground black pepper. Don't be shy here; the lamb can take it! I always feel a little chef-y at this stage, prepping my ingredients.
02 -
Grab your heaviest skillet, cast iron is my absolute favorite for this Texas Roadhouse Lamb Chop Recipe. Place it over medium-high heat. You want it screaming hot before you add any oil. I usually wait until I see a wisp of smoke, that's my cue! Add a tablespoon of olive oil to the hot pan and let it shimmer. This step is where the magic starts; you can almost smell the deliciousness before it even begins to cook. Don't crowd the pan, cook in batches if you need to.
03 -
Carefully place the seasoned lamb chops in the hot pan. You should hear a satisfying sizzle immediately—that's the sound of a good crust forming! Sear for about 2-3 minutes per side for a nice medium-rare, or longer if you prefer them more done. I usually peek after two minutes, trying to resist poking them too much. The kitchen starts to fill with that amazing savory aroma, and honestly, my stomach starts rumbling like crazy. This is where the Texas Roadhouse Lamb Chop Recipe really comes alive.
04 -
Once you've flipped the chops, reduce the heat to medium-low. Now, toss in the butter, fresh rosemary, fresh thyme, and minced garlic into the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melting butter, herbs, and garlic over the chops. Do this for about 1-2 minutes, really letting those flavors infuse. I always get a little giddy at this point, watching the butter bubble and the herbs release their scent. It’s a sensory experience, for real!
05 -
Transfer the lamb chops to a cutting board and let them rest for at least 5 minutes. This is crucial! It allows the juices to redistribute, ensuring tender, juicy chops. If you cut into them too soon, all those delicious juices will run out, and we don't want that. While they rest, you can squeeze a little fresh lemon juice over the chops if you like. I often sprinkle a pinch of flaky sea salt too, just for a little extra sparkle and crunch. This resting period for our Texas Roadhouse Lamb Chop Recipe is always the hardest part for me.
06 -
After the rest, your Texas Roadhouse Lamb Chops are ready to be devoured! I usually serve them straight off the board, maybe with a little extra of that pan sauce drizzled over the top. They should have a beautiful golden-brown crust and be wonderfully tender inside. The aroma alone is enough to make anyone happy. This is the moment I always think, “Yep, totally worth the small kitchen chaos.” Enjoy every single bite of this amazing Texas Roadhouse Lamb Chop Recipe!
# Notes:
01 -
Don't rush the marinade, seriously. I've tried to cheat it, and the flavor just isn't the same. Patience is key here, trust me!
02 -
Leftovers? Oh yes! They're amazing cold on a salad the next day, or gently reheated. Just avoid the microwave for best texture.
03 -
No fresh rosemary? Dried works in a pinch, but use about a third less. I once ran out and used dried, it was okay, but fresh is *chef's kiss*.
04 -
A sprinkle of fresh parsley at the end really brightens everything up. Makes it look fancy too, without even trying!
# Tools You'll Need:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
Tongs
03 -
Meat thermometer (optional)
04 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 25g
Total Carbohydrate: 2g
Protein: 30g