CopyCat Longhorn Steakhouse Parmesan Crusted Lamb Chops

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

Directions

Combine olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. Add lamb chops, coat, and refrigerate at least 30 minutes (up to overnight).

Remove lamb 20–30 minutes before cooking. Shake off excess marinade and pat dry.

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.

Stir Parmesan, provolone, heavy cream, and ranch seasoning into a thick paste.

Toss panko with melted butter, garlic powder, Italian seasoning, red pepper flakes, and lemon zest.

Spoon cheese mixture over each chop, then top with panko and press firmly to anchor.

Bake 6–9 minutes to your target doneness, then broil 1–2 minutes until golden. Watch closely.

Rest 5 minutes before serving.