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These parmesan crusted lamb chops have been all over social media lately. They are topped with a cheesy, herby and crunchy crust that is delicious and bursting with flavor.
Why you’ll love it!
This recipe is a copycat of the Longhorn steakhouse lamb chops. It’s not a normal menu item, but more so a hack that has been making its round online. They use the parmesan crusted topping from their chicken and place it on top of lamb chops.
You will love how tender the lamb is complimented with the buttery crunchy topping. I literally couldn’t stop eating these, I wanted more when I was finished.
These are perfect to make for Easter dinner.
How to make Parmesan Crusted Lamb Chops (Longhorn Copycat)
Making this recipe takes several steps that results in amazing, drool worth finished product.
First I like to marinate the lamb chops with a mix of lemon, olive oil, garlic, salt and pepper. Let it marinate for at least 30 minutes and up to overnight.
Once the lamb is finished marinating, shake off the excess marinade and sear the lamb. Sear the lamb on all sides and lay out in a baking dish or on a baking sheet.
To make the parmesan mixture, I kept it simple by just mixing shredded parmesan cheese with heavy cream. Normally this is made with ranch dressing added to the base, but I omitted the ranch dressing and focused mainly on the parmesan cheese.
For the crusted topping, I used Japanese style panko breadcrumbs mixed with melted butter and spices.
Top the lamb chops first with the parmesan mixture then the crusted topping. Then bake in a preheated oven until it’s your desired temperature and the crust is golden brown.
The full recipe with measurements is below on the recipe card.
I would suggest a side of asparagus or steakhouse creamed spinach for vegetables. For a starch I would recommend creamy mashed potatoes or air fryer loaded baked potatoes.
I would suggest to use parmesan cheese but you can add shredded provolone or mozzarella to make it extra cheesy.
Parmesan Crusted Lamb Chops (Longhorn Copycat)
Ingredients
Marinade:
- 8 lamb chops
- ¼ c olive oil
- 2 tbsp lemon juice
- 1 tbsp garlic, minced
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp Italian seasoning
Parmesan Topping:
- 1 ½ c parmesan cheese, shredded
- ¼ c heavy cream
Panko Breadcrumb topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp butter , melted
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Pinch red pepper flakes
Instructions
- In a large bowl or ziploc bag add the lamb chops and all the marinade ingredients. Place in the fridge and marinate for at least 30 minutes and up to overnight.
- Remove from the fridge at least 20 minutes before cooking. Shake off excess marinade.
- Preheat the oven to 450 degrees. Place one of the racks near the top of the oven.
- Heat a large skillet over medium high heat. Once hot add a little olive oil and begin to sear the lamb chops. Sear them for about 1 – 1 ½ minutes on each side. Remove from the heat and set aside.
- In a bowl combine the ingredients for the parmesan topping. Mix together until it’s almost like a creamy paste.
- In another bowl combine the panko breadcrumb topping. Stir until well incorporated.
- Take the lamb chops and add them to an oven safe dish or baking sheet. Top each with the parmesan topping and then the panko topping. Press the panko topping into the cheese topping.
- Bake in the preheated oven until it reaches your desired doneness and the top is nice and golden brown. I baked it for about 7 minutes because I like my lamb chops on the medium well side. I then broiled them for 1 minute. The internal temperature should be at least 145 degrees according to the usda, that would be medium well.
- Serve, eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is just awesome.
Thank you Barbara!