Parmesan Crusted Lamb Chops (Longhorn Copycat)

If you’ve been anywhere near food TikTok in the last year, you’ve seen them: parmesan crusted lamb chops, the off-menu Longhorn Steakhouse order that broke the internet. Juicy, seared lamb hidden under a creamy three-cheese crust and a shatteringly crisp panko top. The good news? You don’t need a reservation. This copycat comes together in 30 minutes in one skillet and one baking dish, and — I’ll say it — it’s better than the restaurant version, because we marinate the lamb first and season every single layer.

I’ve made this more times than I can count testing this post, and below you’ll find not just the recipe but the why behind every step: how to pick the right chops, how to get a crust that actually stays put, and exactly what internal temperature to pull them at so they’re never dry. (If you love cooking lamb, you’ll also want my air fryer rosemary garlic lamb chops and smoky Traeger lamb chops.)

Why You’ll Love This Recipe

• Faster than takeout. Sear, top, bake, done — 30 minutes start to finish.
• Three textures in one bite. Tender lamb, melty cheese, crunchy crust.
• Every layer is seasoned. Most copycats only season the meat. We season the marinade, the cheese, and the crumb.
• Restaurant-worthy, weeknight-easy. Impressive enough for a dinner party, simple enough for a Tuesday.
• No special equipment. A skillet and a baking sheet are all you need.

What Are Longhorn’s Parmesan Crusted Lamb Chops?

Here’s the fun part: parmesan crusted lamb chops aren’t actually on Longhorn’s regular menu. The parmesan crust is the topping from their famous Parmesan Crusted Chicken, and somewhere along the line diners started asking the kitchen to put it on lamb chops instead. It went viral, some locations run it as a limited special, and the rest of us just make it at home.

The crust itself is a two-part situation: a creamy cheese layer (parmesan plus a melty white cheese, sometimes with a hit of ranch) and a buttery panko layer on top that bakes into golden, crackly shards. That contrast — soft, rich cheese against crunchy crumb — is the whole magic.

Ingredients & Substitutions

You can grab everything at a regular grocery store. Full measurements are in the recipe card below.

For the lamb + marinade

• Lamb chops — 8 rib or loin chops (about 1–1¼ inches thick). See the buying guide below.
• Olive oil — carries the marinade and helps the sear.
• Lemon juice — brightens the rich lamb; fresh is best.
• Garlic — freshly minced beats jarred here.
• Italian seasoning, salt, black pepper — the base seasoning.

For the creamy parmesan layer

• Freshly grated parmesan — grate it yourself; pre-shredded is coated in anti-caking agents and won’t get creamy. Non-negotiable for a smooth crust.
• Provolone (or mozzarella) — the melty cheese that gives you the cheese-pull. Shred it small so it melts fast under the broiler.
• Heavy cream — binds the cheese into a spreadable paste.
• Ranch seasoning (optional but recommended) — ½ tsp mimics the savory tang of Longhorn’s actual crust.

For the crunchy panko topping

• Panko breadcrumbs — Japanese-style panko only. Regular Italian breadcrumbs go dense and sandy; skip them.
• Melted butter — glues the crumbs together and helps them brown.
• Garlic powder, Italian seasoning, red pepper flakes — flavor in the crumb, not just the meat.
• Lemon zest (optional) — a chef’s touch that keeps the rich crust from tasting flat.

Choosing the Right Lamb Chops

This is the step most recipes skip, and it’s the one that decides your dinner.

• Rib chops (aka lamb lollipops) — cut from the rack, with a long bone. The most tender and elegant; best for special occasions. Ask your butcher to “french” them for the clean-bone look.
• Loin chops — look like tiny T-bone steaks. Meatier, a little more affordable, and still very tender. My everyday pick.
• Shoulder (blade) chops — cheapest, more marbled, but chewier and better braised than seared. I don’t recommend them here.

Look for chops about 1 to 1¼ inches thick with bright pink-red meat and firm white (not yellow) fat.

How to Make Parmesan Crusted Lamb Chops

Step 1: Marinate. Combine olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper in a bowl or zip-top bag. Add the chops, coat well, and refrigerate at least 30 minutes (or overnight for deeper flavor).

Step 2: Temper and dry. Pull the lamb out 20–30 minutes before cooking so it comes to room temperature — cold meat sears unevenly. Shake off excess marinade and pat the chops dry with paper towels. Dry meat = better browning.

Step 3: Sear. Heat a splash of oil in a cast iron or stainless skillet over medium-high until shimmering. Sear the chops 60–90 seconds per side, just until deeply golden. You’re building crust, not cooking them through — the oven does that. Don’t crowd the pan; work in batches if needed. Set seared chops on a baking sheet or oven-safe dish.

Step 4: Make the cheese layer. Stir the parmesan, provolone, heavy cream, and ranch seasoning into a thick, spreadable paste.

Step 5: Make the crumb layer. Toss the panko with melted butter, garlic powder, Italian seasoning, red pepper flakes, and lemon zest until every crumb is coated.

Step 6: Top and press. Spoon the cheese mixture over each chop, then pile on the panko and press it firmly into the cheese so it anchors and won’t slide off in the oven.

Step 7: Bake, then broil. Bake at 450°F (230°C) until the lamb reaches your target temperature (see chart) — roughly 6–9 minutes. Finish under the broiler for 1–2 minutes to get the top golden and crackly. Watch it like a hawk; broilers turn on you fast.

Step 8: Rest and serve. Rest 5 minutes before serving so the juices redistribute. That’s it — steakhouse lamb chops, at home.

Lamb Chop Doneness Temperatures

Lamb is best a little pink. Pull it 5°F below your target and let carryover cooking finish the job during the rest. Use an instant-read thermometer in the thickest part, away from the bone.

Doneness	Pull temp	Final temp after rest
Rare	115–120°F	120–125°F
Medium-rare (recommended)	120–125°F	125–130°F
Medium	130°F	135°F
Medium-well	140°F	145°F
Well done	145°F+	150°F+

Note: The USDA recommends a minimum internal temperature of 145°F followed by a 3-minute rest for whole cuts of lamb. Temperatures below that are chef preferences — cook to the level you’re comfortable with.

Tips for the Best Parmesan Crusted Lamb Chops

• Grate your own parmesan. Pre-shredded cheese has anti-caking starch that keeps it from melting smoothly. This is the single biggest difference between a creamy crust and a grainy one.
• Pat the lamb dry before searing. Surface moisture steams instead of sears.
• Don’t overcrowd the skillet. Chops touching = steaming, not browning. Batch it.
• Press the panko in hard. A loose crust slides off; an anchored crust stays glued to the cheese.
• Broil last, and babysit it. One extra minute is the difference between golden and burnt.
• Rest before cutting. Five minutes keeps the juices in the meat instead of on the plate.

What to Serve With Lamb Chops

These are rich, so pair them with sides that either match that richness or cut through it:

• Creamy: garlic mashed potatoes, steakhouse creamed spinach, and loaded baked potatoes and work perfectly here.
• Fresh & bright: roasted asparagus and new potatoes, an arugula salad, or roasted Brussels sprouts.
• Steakhouse spread: turn it into surf-and-turf, or add a crisp Caesar salad.
• To drink: a bold red like Cabernet Sauvignon, Syrah, or Malbec stands up to the lamb.

Want more ideas? I put together a full guide on what to serve with lamb chops (25+ sides) with pairings for every season.

Make-Ahead, Storage & Reheating

• Make ahead: The cheese paste and the panko mixture can each be made and refrigerated up to a day in advance. Marinate the lamb up to overnight. Assemble and bake fresh for the crispiest crust.
• Store: Cool completely, then refrigerate leftovers in an airtight container up to 3 days.
• Reheat: Warm in a 350°F oven for 8–10 minutes to keep the crust crisp. Skip the microwave — it turns the panko soggy and can overcook the lamb.
• Freeze: Not recommended once assembled; the crust loses its texture. You can freeze marinated raw chops for up to 3 months.

Variations

• Extra cheesy: add more provolone or a little mozzarella to the cheese layer.
• Garlic-herb butter sear: swap the searing oil for garlic-herb butter for a richer finish.
• Grilled instead of baked: sear on the grill, then finish the crusted chops over indirect heat with the lid down — the same technique I use for my Traeger lamb chops and Blackstone lamb chops.
• Rack of lamb: use the same crust on a whole frenched rack; sear, top, and roast, then slice into chops.
• Gluten-free: use gluten-free panko or crushed pork rinds for the crunch.

Frequently Asked Questions

Are parmesan crusted lamb chops actually on the Longhorn menu? Not usually. The parmesan crust comes from their Parmesan Crusted Chicken, and it became a viral off-menu request on lamb chops. Some locations offer it as a limited special, but it’s easy to recreate at home.

What’s the best cut of lamb for this recipe? Rib chops (lamb lollipops) are the most tender and elegant; loin chops are meatier and a bit more budget-friendly. Both work beautifully. Skip shoulder chops — they’re better braised.

Can I use a different cheese? Yes. Parmesan is the flavor base, but the melty layer is flexible — provolone or mozzarella both work. Use freshly grated cheese so it melts smoothly.

Why did my crust fall off? Two common culprits: the cheese layer was too thin to grip the panko, or the crumbs weren’t pressed in firmly. Spread a solid cheese layer and press the panko in hard before baking.

Do I have to marinate the lamb? No, but it’s worth it. Even 30 minutes adds noticeable flavor and helps the lamb stay juicy. Overnight is even better if you have the time.

Can I make these without a cast iron skillet? Absolutely. A stainless steel skillet or a grill pan will sear just fine. Cast iron gives the best crust because it holds heat, but it’s not required.

What temperature should lamb chops be cooked to? Medium-rare (125–130°F after resting) is the sweet spot for tender, juicy lamb. The USDA recommends a minimum of 145°F with a 3-minute rest. Use the chart above and cook to your preference.

Can I use pre-shredded parmesan? It’s not recommended. The anti-caking agents in pre-shredded cheese keep it from melting into a smooth, creamy crust. Grate it fresh for the best result.

How do I reheat them without ruining the crust? Reheat in a 350°F oven for 8–10 minutes. The microwave makes the panko soggy and easily overcooks the lamb.

Can I make this recipe ahead for a dinner party? Yes. Prep the cheese paste, panko mix, and marinated lamb up to a day ahead, then sear, top, and bake just before serving for the crispiest crust.

More Lamb Recipes You’ll Love

If these parmesan crusted lamb chops are a hit, here are more ways to cook lamb at home:

• Air Fryer Rosemary Garlic Lamb Chops — juicy and foolproof in about 15 minutes.
• Traeger Lamb Chops — smoky, reverse-seared, and steakhouse-tender.
• Ina Garten’s Moroccan Grilled Lamb Chops — bold, aromatic spices on the grill.
• Ninja Foodi Lamb Chops — seared and finished in one pot.
• Blackstone Lamb Chops — garlic-butter griddled chops with a perfect sear.
• Masala Lamb Chops — a spiced, marinated favorite.
• Air Fryer Leg of Lamb — a whole roast made easy.

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