Ruth’s Chris Lamb Chops Recipe

If you’ve ever dined at Ruth’s Chris Steak House, you know the lamb chops are unforgettable!

You’ll start by letting the chops sit at room temperature for about 30 minutes, a crucial step for even cooking.

Coat each chop with olive oil and season generously with salt and freshly ground black pepper.

For a perfect crust, sear in a hot pan before transferring to a preheated 400°F oven to reach medium-rare perfection.

Bake for about 6-8 minutes or until the internal temperature hits 145°F.

How to Make Ruth’s Chris Lamb Chops Recipe

Ingredients

• 8 Lamb Chops
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Black Pepper (Ground)
• 2 tbsp Rosemary (Minced)
• 1 tbsp Thyme (Minced)
• 3 cloves Garlic (Minced)

Step-by-Step Instructions

Step 1:

Preheat your oven to 400°F.

Let the lamb chops sit at room temperature for 30 minutes.

Step 2:

Brush the lamb chops with olive oil on both sides.

Season them generously with salt and freshly ground black pepper.

Step 3:

In a small bowl, mix the minced rosemary, thyme, and garlic.

Rub this herb mixture evenly over the lamb chops.

Step 4:

Heat a large skillet over high heat.

Once hot, sear the lamb chops for 2 minutes on each side until caramelized.

Step 5:

Transfer the skillet to the preheated oven.

Bake for 6-8 minutes for medium-rare chops or until the internal temperature reaches 145°F.

Tips and Tricks for Making This Recipe

Use Fresh Herbs

Fresh rosemary and thyme bring out the best flavors in lamb chops.

Dry herbs can be a bit harsh, so I always go fresh.

Let the Meat Rest

Allowing the lamb chops to rest after cooking redistributes the juices.

This little wait is worth every bite!

High-Quality Olive Oil

Using a high-quality olive oil makes a noticeable difference in taste.

It enhances the overall flavor of the lamb chops.

Perfect Temperature

Aim for an internal temperature of 145°F for medium-rare chops.

A meat thermometer can help you achieve this precision.

Avoid Crowd the Pan

Sear the lamb chops in batches if necessary to get a nice caramelized crust.

Crowding the pan will steam the chops instead of searing them.

What to Serve with Ruth’s Chris Lamb Chops Recipe

Garlic Mashed Potatoes

A classic side dish that pairs beautifully with lamb chops is garlic mashed potatoes.

The creamy texture and savory garlic notes perfectly complement the rich flavors of the lamb.

Make sure to use fresh garlic and russet potatoes for the best results.

Greek Salad

A refreshing Greek salad is a great way to balance the richness of the lamb chops.

Include ingredients like tomatoes, cucumbers, red onions, and feta cheese.

Toss with olive oil and red wine vinegar to bring out bold flavors.

Asparagus with Lemon Butter

Asparagus is a simple yet elegant side that works well with lamb chops.

Steam or grill the asparagus until tender.

Drizzle with lemon butter and add a sprinkle of freshly cracked black pepper.

Sweet Potato Casserole

For something a bit more adventurous, try a sweet potato casserole.

This dish brings a touch of sweetness that pairs surprisingly well with the savory lamb chops.

Top with a crunchy pecan streusel for added texture.

Roasted Brussel Sprouts

Roasted Brussels sprouts are another fantastic option.

Toss the sprouts with olive oil, salt, and pepper.

Roast until they are caramelized and slightly crispy.

Pomegranate and Walnut Couscous

Couscous with pomegranate seeds and walnuts offers a unique and flavorful side.

The pomegranate seeds add a burst of sweetness, while the walnuts contribute a delightful crunch.

Prepare the couscous with a bit of vegetable broth for added depth.

Ratatouille

If you’re in the mood for something different, try serving ratatouille.

This French vegetable stew is vibrant and hearty, full of flavors from tomatoes, zucchini, and eggplant.

It brings a colorful and healthy touch to your lamb chop meal.

Variations and Substitutions

Lamb Chop Alternatives

If you can’t find lamb chops, pork chops are a fantastic substitute.

They have a similar flavor and texture and are often more affordable.

Another option is veal chops, which are tender and have a more delicate taste.

Seasoning Twists

For a different flavor profile, substitute thyme with oregano.

You can also use rosemary but be sure to reduce the quantity, as it has a powerful aroma.

Cooking Techniques

If you prefer a stovetop method, consider pan-searing the lamb chops and then covering them to finish cooking.

This method can add a delightful crust to the meat.

Marinades and Rubs

Experiment with various marinades like yogurt-based marinades.

Yogurt provides a tangy flavor and tenderizes the meat.

Herb blends like Herbes de Provence can also add an intriguing twist to your lamb chops.

How to Store Leftover Lamb Chops

Refrigerate Correctly

Place your leftover lamb chops in an airtight container to maintain freshness.

Ensure the container is tightly sealed to keep any other odors from affecting your chops.

Store them in the refrigerator for up to three to four days.

Freeze for Long-Term Storage

For longer storage, place the lamb chops in a freezer-safe container or bag.

Make sure to remove as much air as possible before sealing to prevent freezer burn.

Label the container with the date so you can keep track of how long they’ve been stored.

Use Aluminum Foil

Wrap each lamb chop in aluminum foil before placing them in a container.

This extra step helps to preserve the moisture and flavor when storing.

It also adds an extra layer of protection from other smells and potential freezer burn.

Common Mistakes to Avoid

Leaving Too Much Fat On

Many people leave too much fat on the lamb chops.

Trimming some of the fat enhances the flavor and prevents excessive grease.

This small step makes a big difference!

Cooking Lamb Chops Straight from the Fridge

Always bring lamb chops to room temperature before cooking.

Cold chops cook unevenly and can be tough.

Letting them sit for 30 minutes ensures a better final dish.

Overcooking the Lamb

Overcooking ruins the tender texture of lamb chops.

Aim for 145°F for a medium-rare finish.

Use a meat thermometer to get it just right!