Texas Roadhouse Lamb Chops with Creamy Peppercorn Sauce (Print Version)
Recreate Texas Roadhouse's iconic lamb chops at home. Tender, juicy lamb paired with a rich, creamy peppercorn sauce for a restaurant-quality meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Seared Lamb Medallions
01 -
4 (about 1 1/2 lbs total) lamb loin chops, 1 1/2-inch thick
02 -
1 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1/2 tsp onion powder
05 -
1/2 tsp dried rosemary, crushed
06 -
Salt and freshly ground black pepper, to taste
→ Rich Peppercorn Pan Sauce
07 -
2 tbsp unsalted butter
08 -
1 large shallot, finely minced
09 -
2 cloves garlic, minced
10 -
1/4 cup brandy or cognac
11 -
1 cup beef broth, low sodium
12 -
1/2 cup heavy cream
13 -
2 tbsp green peppercorns, drained and lightly crushed
14 -
Salt and freshly ground black pepper, to taste
→ Fresh Finish
15 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 4 (about 1 1/2 lbs total) lamb loin chops. In a small bowl, combine 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried rosemary, crushed. Rub this mixture, along with salt and freshly ground black pepper, to taste, all over the lamb chops. This prepares your Texas Roadhouse Lamb Chop with Peppercorn Sauce for searing.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned lamb chops and sear for 3-4 minutes per side for medium-rare, or until desired doneness. Adjust cooking time for thicker or thinner chops.
03 -
Transfer the seared lamb chops to a cutting board and tent loosely with foil. Let them rest for at least 5 minutes. This resting period is crucial for a juicy Texas Roadhouse Lamb Chop with Peppercorn Sauce. While resting, proceed to make the sauce in the same skillet.
04 -
Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet, scraping up any browned bits. Add 1 large shallot, finely minced, and 2 cloves garlic, minced. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
05 -
Carefully pour in 1/4 cup brandy or cognac, scraping the bottom of the pan to release any remaining fond. Let it simmer for 1 minute to reduce slightly. Stir in 1 cup beef broth, low sodium, and bring to a gentle simmer.
06 -
Reduce heat to low. Stir in 1/2 cup heavy cream and 2 tbsp green peppercorns, drained and lightly crushed. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and freshly ground black pepper, to taste.
07 -
Slice the rested lamb chops, if desired, or serve whole. Spoon the rich peppercorn pan sauce generously over the lamb. Garnish with 2 tbsp fresh parsley, chopped. Enjoy your homemade Texas Roadhouse Lamb Chop with Peppercorn Sauce immediately.
# Notes:
01 -
For the best sear, ensure your skillet is hot and don't overcrowd the pan. Cook the lamb in batches if necessary to maintain high heat.
02 -
If you prefer not to use alcohol, you can substitute the brandy or cognac with an equal amount of additional beef broth or a splash of red wine vinegar for acidity.
03 -
Leftover lamb chops and peppercorn sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to prevent overcooking the lamb.
04 -
This dish pairs wonderfully with creamy mashed potatoes, roasted asparagus, or a simple side salad to complete your Texas Roadhouse experience.
# Tools You'll Need:
01 -
Large cast-iron skillet
02 -
Tongs
03 -
Whisk
04 -
Chef's knife
05 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 605 kcal
Total Fat: 42 g
Total Carbohydrate: 4 g
Protein: 44 g