Tender Texas Roadhouse Lamb Chops at Home (Print Version)

Recreate tender Texas Roadhouse Lamb Chops in your kitchen. This recipe brings that grilled flavor and comforting taste right to your table.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein, Gluten-Free (if spices are pure)

# Ingredients:

→ Main Ingredients

01 - 4 (about 1-inch thick) lamb loin chops
02 - 1 tbsp olive oil (for seasoning)

→ Flavor Builders & Marinade

03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp dried rosemary

→ Pan Searing & Finishing

07 - 1 tbsp olive oil (for searing)
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly; nobody wants a cold center! Pat them super dry with paper towels—this is crucial for a good sear, trust me. I used to skip this step and wondered why my chops weren't getting that beautiful crust. Live and learn!
02 - In a small bowl, mix together your garlic powder, onion powder, smoked paprika, dried rosemary, salt, and black pepper. Stir it all up until it’s perfectly combined. This is your magic dust! I always give it a little sniff – it smells amazing, doesn't it? Make sure there are no clumps, because you want that flavor evenly distributed.
03 - Drizzle a little olive oil over both sides of each lamb chop, then rub that seasoning blend all over them. Don’t be shy! Really get it in there, pressing it onto the meat. I sometimes wear gloves for this part because, honestly, I hate raw meat hands. You want every inch of those chops coated for maximum flavor, just like the best Texas Roadhouse Lamb Chops.
04 - Heat a heavy-bottomed skillet (cast iron is my absolute fave for this!) over medium-high heat until it's smoking slightly. Add another tablespoon of olive oil, letting it shimmer. This high heat is key for that beautiful, restaurant-quality crust on your lamb chops. I once didn't let it get hot enough, and they just steamed instead of searing – a sad day.
05 - Carefully place the seasoned lamb chops in the hot skillet. Don’t overcrowd the pan; cook them in batches if you need to. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer them more done. You’re looking for a gorgeous golden-brown crust. I always listen for that sizzle – it’s the sound of deliciousness happening!
06 - Once they're cooked to your liking, transfer the chops to a cutting board and let them rest for at least 5-10 minutes. This is probably the hardest part for me, but it’s so important! It allows the juices to redistribute, keeping your lamb chops incredibly tender and juicy. Slice them up and serve immediately, maybe with a little extra sprinkle of salt.

# Notes:

01 - Always pat your lamb chops super dry before searing; moisture is the enemy of a good crust.
02 - Don't overcrowd the pan, hon! Cook in batches if you need to, or the temperature drops and you'll steam instead of sear.
03 - Let those chops REST after cooking—I learned the hard way that cutting too soon lets all the juicy goodness escape.
04 - For a special touch, finish with a pat of herb butter (just butter mixed with fresh parsley and chives) right after they come off the heat.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - small mixing bowl
04 - paper towels
05 - cutting board

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 2-5g
Protein: 30-40g

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