Tender Texas Roadhouse Lamb Chops at Home (Print Version)

Recreate tender Texas Roadhouse Lamb Chops with our personal recipe. Juicy, flavorful, and easier than you think for a weeknight treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Lamb & Marinade Base

01 - 4 (1.5-2 inch thick) lamb loin chops
02 - 2 tbsp olive oil
03 - 1 tbsp Worcestershire sauce
04 - 1 tbsp fresh lemon juice

→ Flavorful Rub

05 - 1 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1 tsp dried rosemary
08 - 1/2 tsp paprika

→ Pan Searing Essentials

09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (freshly ground, or to taste)
11 - 1 tbsp olive oil (for searing)

→ Finishing Touch

12 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, so first things first, pat those lamb chops dry with paper towels. This is super important for a good sear; wet meat just steams, and we want that beautiful crust, right? Trim any excess fat, but leave a little for flavor. Then, in a shallow dish, whisk together your olive oil, Worcestershire sauce, and lemon juice. Place the chops in the marinade, turning to coat. I usually let them sit for at least 30 minutes at room temp, or an hour in the fridge if I'm planning ahead. Honestly, this step makes a huge difference in flavor.
02 - While the chops are doing their thing, mix your garlic powder, onion powder, dried rosemary, paprika, salt, and pepper in a small bowl. Once your chops are done marinating, take them out, letting any excess drip off. Now, sprinkle that seasoning mix all over both sides of each chop, pressing it gently to make sure it sticks. Don't be shy with the seasoning, this is where a lot of that Texas Roadhouse flavor comes from. I once didn't season enough, and the chops tasted... fine. But not *great*. You want great!
03 - Grab a heavy-bottomed skillet, cast iron is my absolute favorite for this, and get it screaming hot over medium-high heat. Add a tiny splash of olive oil, just enough to coat the bottom. You want to see wisps of smoke, that's how you know it's ready to give you that amazing crust. This is where the magic happens, the sizzle, the smell—it's all part of the experience!
04 - Carefully place the seasoned lamb chops into the hot skillet. Don't overcrowd the pan; if you have too many, cook them in batches. Sear for about 2-3 minutes per side for medium-rare, or 3-4 minutes for medium. You're looking for a deep golden-brown crust. I always use tongs for this, gently pressing them down to ensure good contact. This is where I sometimes get a little impatient and flip too early, which is why I mentioned my deconstructed lamb earlier. Patience, young grasshopper!
05 - If your chops are thicker than an inch, or if you just prefer a more even cook, transfer the skillet (if oven-safe) to a preheated oven at 375°F (190°C) for another 5-7 minutes, or until they reach your desired internal temperature (130-135°F for medium-rare). A meat thermometer is your best friend here, honestly. It prevents those sad, overcooked moments.
06 - This step is non-negotiable! Once cooked, remove the chops from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, keeping the lamb incredibly tender and juicy. While they're resting, chop up that fresh parsley. Before serving, sprinkle the parsley over the chops. The final result should look beautifully seared, smell like a dream, and be incredibly tender to the touch.

# Notes:

01 - Always pat your lamb chops dry before seasoning and searing; moisture is the enemy of a good crust, I learned that the hard way.
02 - Store leftover chops in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to avoid rubberiness.
03 - If you're out of fresh lemon juice, a splash of red wine vinegar can offer a similar acidic brightness, though it will change the flavor profile slightly.
04 - Serve these beauties with creamy mashed potatoes and garlicky green beans for a truly satisfying meal that feels special.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron preferred)
02 - tongs
03 - meat thermometer (optional but helpful)
04 - shallow dish for marinating.

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 3-5g
Protein: 40-50g

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