Go Back
ruths chris lamb chops recipe

Ruth's Chris Lamb Chops Recipe

Lamb chops done right have a beautiful crust on the outside with a juicy, pink center—and that’s exactly what Ruth's Chris Steakhouse does!
A quick marinade gives them deep seasoning. I mix olive oil, Dijon mustard, garlic, and thyme, then let them sit for at least an hour.
Searing in a hot pan locks in all the juices, but finishing in the oven keeps them from overcooking.
I always serve these with a drizzle of pan juices or a quick balsamic reduction—it adds just the right touch.
Prep Time45 minutes
Cook Time10 hours
Course: Main Course
Servings: 4

Ingredients

  • 8 Lamb Chops
  • 3 tbsp Olive Oil
  • 1 Lemon juiced
  • 4 cloves Garlic minced
  • 2 tbsp Honey
  • 2 tbsp Fresh Rosemary chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions

  • Let the lamb chops rest at room temperature for about 30 minutes.
  • This step allows the chops to cook more evenly.
  • In a bowl, combine olive oil, lemon juice, minced garlic, honey, chopped rosemary, salt, and black pepper.
  • Mix well to create a marinade.
  • Coat each lamb chop thoroughly with the marinade.
  • Ensure both sides are evenly covered.
  • Allow them to marinate for 15-20 minutes.
  • Preheat your grill to medium-high heat.
  • Grill the lamb chops for about 3-4 minutes on each side.
  • The internal temperature should reach 145°F for medium-rare.
  • Once cooked, transfer the chops to a plate.
  • Let them rest for 5 minutes before serving.
  • This helps the juices redistribute.