Homestyle Texas Roadhouse Lamb Chops with Zesty Marinade (Print Version)

Recreate Texas Roadhouse Lamb Chops at home! Tender, flavorful lamb with a zesty marinade. A satisfying meal for any night, inspired by our favorite restaurant.

# 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:

→ Main Ingredients

01 - Lamb Loin Chops (8-10, about 1-inch thick)
02 - Olive Oil (1/4 cup)
03 - Fresh Garlic (6 cloves, minced)
04 - Lemon Juice (2 tbsp, fresh)

→ Flavor Boosters & Seasonings

05 - Dried Oregano (1 tsp)
06 - Dried Rosemary (1 tsp, crushed)
07 - Smoked Paprika (1/2 tsp)
08 - Salt (1 tsp, or to taste)
09 - Black Pepper (1/2 tsp, freshly ground)

→ Finishing Touches

10 - Fresh Parsley (2 tbsp, chopped)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really, really dry with paper towels. This is super important for getting a good sear later. I always forget this step and end up with sad, steamed chops instead of beautifully browned ones. Trim any excess fat if you like, but I usually leave a little for flavor. Lay them out on a plate, ready for their flavor bath.
02 - In a medium bowl, whisk together the olive oil, minced garlic, fresh lemon juice, oregano, rosemary, smoked paprika, salt, and pepper. Give it a good whisk until everything is well combined. This is where the magic happens, honestly. I've accidentally left out the lemon juice before, and the lamb was just missing that brightness, so don't skip it!
03 - Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over them, making sure each chop is nicely coated. Give them a little massage – sounds silly, but it helps the flavors sink in! Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. Don't go much longer than 4 hours, especially with the lemon juice, or the texture can get a bit mushy, which I learned the hard way once.
04 - About 20-30 minutes before you're ready to cook, take the lamb chops out of the fridge to let them come closer to room temperature. This helps them cook more evenly. While they're chilling, preheat your cast iron skillet or heavy-bottomed pan over medium-high heat. You want it nice and hot for that perfect sear.
05 - Add a tiny splash more olive oil to the hot pan, just enough to coat the bottom. Once it's shimmering, carefully place the lamb chops in the pan in a single layer, making sure not to overcrowd it. You might need to cook them in batches. Sear for 2-4 minutes per side for medium-rare (internal temp 130-135°F), or longer for your desired doneness. I always check with a meat thermometer; it's saved me from another hockey puck incident!
06 - Once cooked, transfer the Texas Roadhouse Lamb Chops to a cutting board and tent them loosely with foil. Let them rest for 5-10 minutes. This step is crucial, friends! It allows the juices to redistribute, keeping the lamb tender and juicy. While they rest, chop up that fresh parsley. Before serving, sprinkle the fresh parsley over your beautiful chops. They'll look and smell absolutely divine!

# Notes:

01 - Always pat the lamb dry before marinating and searing for the best crust.
02 - Don't over-marinate with lemon juice; 4 hours is usually the maximum.
03 - Resting the lamb after cooking is non-negotiable for juicy results.
04 - Sprinkle with fresh parsley for a vibrant finish and extra freshness.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - shallow dish or resealable bag
04 - paper towels
05 - cast iron skillet or heavy-bottomed pan
06 - tongs
07 - meat thermometer
08 - cutting board
09 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 5-8g
Protein: 40-50g

Back