These Parmesan-crusted lamb chops have been trending on social media. They’re finished with a cheesy, herb-forward, crunchy crust that’s full of flavor and simple to make at home.
Faqs for this recipe
Serve with roasted or steamed asparagus or a creamy side such as steakhouse-style creamed spinach. For starch, creamy mashed potatoes or loaded baked potatoes work well.
Parmesan gives the best flavor and texture, but you can add shredded provolone or mozzarella for extra melt and creaminess.
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Parmesan Crusted Lamb Chops (Longhorn Copycat)
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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 c parmesan cheese, grated
- 1/2 c provolone cheese, shredded (mozzarella or another melty white cheese can substitute)
- 1/2 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
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Combine the lamb chops and all marinade ingredients in a large bowl or a resealable bag. Refrigerate for at least 30 minutes or up to overnight for more flavor.
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Remove the chops from the fridge about 20 minutes before cooking to come toward room temperature. Shake off excess marinade before searing.
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Preheat your oven to 450°F (230°C) and position a rack near the top for browning.
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Heat a large skillet over medium-high. Add a little olive oil and sear the chops about 1 to 1½ minutes per side until lightly browned. Transfer to a plate and set aside.
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In a bowl, mix the parmesan, shredded provolone (if using), and heavy cream until it forms a thick, almost paste-like topping.
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In a separate bowl, combine the panko, melted butter, garlic powder, Italian seasoning, and red pepper flakes. Stir to coat the panko evenly.
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Place the seared chops on an oven-safe baking sheet or dish. Spoon the parmesan mixture onto each chop, then press the panko mixture on top so it adheres.
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Bake in the preheated oven until the crust is golden and the chops reach your preferred doneness. For medium-well, bake about 7 minutes and finish with 1 minute under the broiler to brown the top. The USDA recommends a minimum internal temperature of 145°F (63°C); adjust timing for your preferred doneness.
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Remove from the oven, rest briefly, then serve and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Recipe Origin
This dish is a copycat inspired by a LongHorn Steakhouse hack that places their parmesan crust topping, typically used on chicken, onto lamb chops for a crunchy, savory finish.
Key steps for making Parmesan Crusted Lamb Chops (Longhorn Copycat)
Follow a few straightforward steps to get a restaurant-style result at home.
Start by marinating the chops for at least 30 minutes and up to overnight for deeper flavor. Remove them from the fridge about 20 minutes before cooking so they come closer to room temperature.
Make the parmesan topping by mixing grated parmesan with heavy cream and the shredded provolone if using; this forms a rich, spreadable layer.
For the crunchy topping, use Japanese-style panko mixed with melted butter and seasonings. Panko gives a lighter, crispier crust than standard Italian breadcrumbs.