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Born of fire, tested by ice, confirmed by legions of loyal guests each day, LongHorn Steakhouse has grown to become the undisputed home for great steak done right. Founded in 1981 in Atlanta Georgia, the Restaurant began with one man's passion for perfect steak but had very few guests to convince. Then a freak snowstorm hit Atlanta in 1982, stranding motorists and drawing them to one of the only hospitable places available - a restaurant then called LongHorn Steaks Restaurant and Saloon. Tales of expertly grilled steaks soon spread like wildfire, and the legend of LongHorn was born.


We strive to be the best steakhouse in everything we do. One visit and you'll experience our grill master's Legendary Steaks like our center-cut Flo's Filet or Prime Rib. Try bold flavors from our Peak Season and Chef's Showcase menu, or signature entrees like Parmesan Crusted Chicken or LongHorn Salmon. Our lunch menu also features over 30 different combinations, including our LongHorn salads and Steakhouse burgers. And don't forget to save room for our Molten Lava Cake.


Did we mention we specialize in thirst-quenching Margaritas and specialty drinks? Try one of our popular Strawberry Margaritas or signature Perfect Margaritas.


Sound too good to be true? Nah. We just try really hard to make sure everything we do is done right, so you'll keep coming back.

Follow the LongHorn Steakhouse story below.




 2818 WOLFLIN AVE             AMARILLO TX.




 4700 S. COULTER            AMARILLO TX.




Check out the recipe of the week




• 1 7-9 pound bone-in leg of lamb, hip bone removed

• Kosher Salt and Freshly ground pepper

• 3 lemons

• 3 pounds baby turnips with greens

• 6 bunches scallions

• 1 cup fresh parsley

• 1 cup fresh dill

• 1/4 cup fresh marjoram

• 3 inner stalks celery, roughly chopped

• 3 cloves garlic

• 6 plum tomatoes, quartered lengthwise, Halved crosswise

• 2 tablespoons extra-virgin olive oil



Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.


Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.


Meanwhile, trim the greens from the turnips. Cut any large turnips in half.


Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.


Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.


Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30-45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.


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This restaurant is absolutely one of the best in Amarillo. Love their Chicken Fried Steak with "Wets". Wets are French Fries topped with cream gravy. Love their breakfasts and eat there most weekend mornings. Fried Eggs, Country Ham, and Hash browns, too good!! As for the menu, there are so many selections, it is really hard to choose. This place is popular with locals, so you know that it is good. The food is great, staff is very courteous, and I will quote their advertisement, "Home Cookin Good".


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