Texas Roadhouse Lamb Chop Recipe: Savory Garlic Herb Chops (Print Version)

Recreate the tender, flavorful Texas Roadhouse Lamb Chop Recipe at home. My easy guide brings restaurant taste to your kitchen.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 4 (1-inch thick) lamb loin chops
02 - 2 tbsp olive oil

→ Flavor Boosters

03 - 4 cloves garlic, minced
04 - 2 sprigs fresh rosemary
05 - 2 sprigs fresh thyme

→ Essential Seasonings

06 - 1 tsp kosher salt (plus more to taste)
07 - 1/2 tsp freshly ground black pepper (plus more to taste)

→ Finishing Touches

08 - 2 tbsp unsalted butter

# Instructions:

01 - First things first, get those lamb chops ready. I pat them super dry with paper towels; honestly, this is where I always mess up if I’m rushing. Dry chops mean a better sear, which means more flavor. Then, I generously season both sides with salt and freshly cracked black pepper. Don't be shy here; the lamb can take it. Sometimes I even let them sit out for 20-30 minutes to come to room temperature, which helps them cook more evenly. It’s a little step that makes a big difference for your Texas Roadhouse Lamb Chop Recipe.
02 - Next, grab your trusty cast-iron skillet – it’s a game-changer for this Texas Roadhouse Lamb Chop Recipe. Heat a good glug of olive oil over medium-high heat until it shimmers. This is where the magic starts! Toss in your minced garlic, fresh rosemary, and thyme sprigs. Let them sizzle for about 30 seconds, just until fragrant. You’ll smell that incredible aroma filling your kitchen, a sign things are going to be delicious. Just watch the garlic so it doesn’t burn, a mistake I've made too many times.
03 - Now, carefully place your seasoned lamb chops into the hot skillet. You should hear a satisfying sizzle – that’s the sound of a good crust forming! Let them sear for 3-4 minutes per side for a beautiful medium-rare. I try not to overcrowd the pan; sometimes I cook them in batches if I have too many. Patience here, don't keep flipping them! You want that deep golden-brown crust. This is key for that restaurant-quality Texas Roadhouse Lamb Chop Recipe.
04 - Once you’ve got a nice sear on both sides, reduce the heat to medium-low. Add a generous knob of butter to the pan. As it melts, tilt the skillet slightly and use a spoon to continuously baste the melted butter over the chops. Keep those herbs in the pan, they’ll infuse the butter with even more flavor. This step is where the chops get extra tender and incredibly rich. I love watching the butter bubble and sizzle around the meat, adding so much depth to the Texas Roadhouse Lamb Chop Recipe.
05 - Seriously, don’t skip this part! Once your chops are cooked to your desired doneness (I usually aim for an internal temperature of 130-135°F for medium-rare), transfer them to a cutting board. Cover them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, making them incredibly tender and juicy. I used to pull them off and cut right away, and oops, all the juices would run out. Learn from my mistakes!
06 - After resting, your Texas Roadhouse Lamb Chop Recipe is ready to shine! I sometimes give them a final sprinkle of flaky sea salt, just because. Serve them immediately, perhaps with a simple side like roasted asparagus or creamy mashed potatoes. The smell alone is enough to get everyone to the table, trust me. Enjoy that restaurant-quality flavor you just created in your own kitchen. It’s such a rewarding feeling, isn’t it?

# Notes:

01 - Always pat the lamb chops very dry before searing for a better crust, I learned this the hard way!
02 - Leftovers reheat best gently in a skillet over low heat, avoid the microwave for texture reasons.
03 - If you're out of fresh rosemary, try a pinch of dried oregano instead; it gives a lovely Mediterranean vibe.
04 - A sprinkle of flaky sea salt right before serving just makes the flavors pop!

# Equipment Needed:

01 - Cast-iron skillet
02 - Tongs
03 - Meat thermometer
04 - Cutting board
05 - Aluminum foil

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 2-5g
Protein: 30-40g

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