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Parmesan Crusted Lamb Chops (Longhorn Copycat)

Parmesan Crusted Lamb Chops (Longhorn Copycat)

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings

Description

Viral Longhorn copycat parmesan crusted lamb chops — juicy seared lamb under a creamy three-cheese crust and buttery panko, baked golden and ready in 30 minutes. An easy steakhouse dinner at home.

Ingredients 

Lamb + Marinade

  • 8 lamb chops, rib or loin, about 1–1¼ in thick
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp garlic, minced
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper

Creamy Parmesan Layer

  • 1 cup parmesan cheese, freshly grated
  • ½ cup provolone, or mozzarella, shredded
  • ½ cup heavy cream
  • ½ tsp ranch seasoning, optional

Crunchy Panko Topping

  • ½ cup panko breadcrumbs
  • 2 tbsp butter, melted
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • Pinch red pepper flakes
  • ½ tsp lemon zest, optional
  • Olive oil, for searing

Instructions

  • Marinate: Combine olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. Add lamb chops, coat, and refrigerate at least 30 minutes (up to overnight).
  • Temper: Remove lamb 20–30 minutes before cooking. Shake off excess marinade and pat dry.
  • Sear: Heat oil in a skillet over medium-high. Sear chops 60–90 seconds per side until golden. Transfer to a baking sheet. Preheat oven to 450°F (230°C) with a rack near the top.
  • Cheese layer: Stir parmesan, provolone, heavy cream, and ranch seasoning into a thick paste.
  • Panko layer: Toss panko with melted butter, garlic powder, Italian seasoning, red pepper flakes, and lemon zest.
  • Assemble: Spoon cheese mixture over each chop, then top with panko and press firmly to anchor.
  • Bake & broil: Bake 6–9 minutes to your target doneness, then broil 1–2 minutes until golden. Watch closely.
  • Rest: Rest 5 minutes before serving.

Equipment

  • Cast Iron Pan
  • Tongs

Notes

  • Grate parmesan fresh — pre-shredded won't melt smoothly.
  • Pull lamb 5°F below target; carryover finishes it during the rest. Medium-rare = 125–130°F final. USDA recommends 145°F minimum with a 3-minute rest.
  • Press the panko firmly so the crust doesn't slide off.
  • Reheat leftovers in a 350°F oven for 8–10 minutes to keep the crust crisp.

Nutrition

Serving: 1ServingCalories: 1035kcalCarbohydrates: 10gProtein: 99gFat: 65gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 334mgSodium: 975mgPotassium: 1201mgFiber: 1gSugar: 2gVitamin A: 977IUVitamin C: 4mgCalcium: 522mgIron: 9mg