Lamb Loin Chops with Cognac Butter

4.72 from 28 votes
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Lamb loin chops or lamb loin are the filet mignon of lamb. The loin chop resembles a miniature T-bone steak, containing a portion of the loin and tenderloin. The loin chop is the leanest and most tender cut of lamb, ideal for cooking quickly at high temperatures for a caramelized outside and juicy pink inside.

Perfectly seared lamb loin chops in a cast iron skillet with cognac butter, fresh herbs, and garlic.

Why I Love This Recipe

Lamb loin chops with cognac butter is a delicious and immensely flavorful dish with notes of butter, garlic, herbs, and cognac. This recipe comes together quickly and is very simple to master with just a few easy steps.

My loin chops are pan-fried medium-rare using a cast-iron skillet for the ultimate simplicity! This is easily the best way to cook lamb loin chops.

You can also cook lamb chops, which are a slightly different cut. Feeling less adventurous? Go ahead and wrap bacon around a pork tenderloin.

Ingredients

  • Lamb loin chops: look for loin chops that are at least 1 inch thick. This allows you to generously sear the exterior without overcooking the inside and drying out the meat. Loin chops are phenomenal in the medium-rare range.
  • Oil (for searing): you can use vegetable, canola, or avocado oil. These oils have higher smoke points and are best for searing. Clarified butter or ghee is another great option.
  • Garlic: thinly slice the cloves so they hold up better to the hot skillet temps. This helps prevent burning.
  • Fresh oregano and rosemary: do not substitute dry spices! These add awesome flavor and aromatics. No need to remove leaves from the stems. Thyme is another great option!
  • Butter: butter is essential for the cognac butter. You can use salted/unsalted. Assuming you season the lamb enough, you won’t need much additional salt.
  • Cognac or brandy: cognac/brandy adds tremendous flavor to the sauce. The majority of the alcohol will burn off when cooking. You don’t need to use expensive brandy. See also my steak with au poivre sauce for more cooking with cognac!

See the recipe card for full information on ingredients and quantities below.

How to Cook Lamb Loin Chops

Step 1.

Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.

Step 2.

In a large skillet or stainless steel pan, heat the oil on high until the skillet is hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. It’s important not to touch or adjust the lamb so the exterior can sear up and form a crust. Flip and cook for an additional 3-4 minutes. 

Quick Tip

Smoke warning: this step can be smokey, use a range vent or open a window.

Step 3.

Add the butter, cognac, garlic, and fresh herbs (sprigs and all) to the skillet. Swirl the pan to mix once the butter has melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops to soak up cognac butter sauce. For medium rare, the lamb is done. Sear for an additional minute for each level of doneness; about 3-4 minutes total for medium.

Lamb searing in a cast iron skillet with cognac and butter.

Step 4.

Spoon cognac butter over each loin chop before transferring them to a plate. Let rest for 10 minutes before serving.

A spoon pouring the pan drippings of cognac butter over perfectly seared lamb loin chops in a skillet.

Temperature for Lamb

Perfect medium-rare lamb is served at around 130°F. Use a digital thermometer if you’re unsure. I personally like my lamb served around medium-rare/medium. Always take the meat off the cooking surface 5-10 degrees ahead of the desired final temperature as it will continue to heat as it rests.

DonenessTemperature Range
Rare125°F
Medium rare130-135°F
Medium135-140°F
Medium well145°F
Well done150°F and above

Expert Tips

  • Always take the meat off the cooking surface 5-10 degrees ahead of the desired final temperature as it will continue to heat as it rests.
  • Remove lamb from the refrigerator 20-30 minutes before cooking so it can come to room temperature. This ensures more accurate cooking times.
  • Let lamb rest for 10 minutes after cooking and before cutting/serving. This allows the juices to settle and redistribute throughout the meat.
  • Cognac butter can be made with cognac or brandy. Don’t waste expensive cognac! You can also omit it entirely and just use butter.
  • American lamb tends to be less gamey than Australian lamb due to their diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.
  • Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Frequently Asked Questions

What’s the difference between lamb chops and lamb loin chops

Lamb chops, also referred to as lamb lollipops, come from the rib of the lamb. They’re sold presliced in individual segments as pictured or as a whole rack for roasting.

Why is lamb so gamey?

The fatty acid content in lamb produces it’s distinct tangy flavor. American lamb tends to be less gamey than Australian lamb due to their diet. I’ve found lamb loin to be the most mild and flavorful among lamb cuts.

Can u consume lamb Loin medium rare?

Yes. I prefer lamb around 130°F-135°F or medium rare. Medium rare lamb will have a bright pink center and will be juicy and tender. Although the USDA reccomends at least 145°F or well done, this is too overcooked for my liking.

More Recipes You’ll Love

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4.72 from 28 votes

Lamb Loin Chops with Cognac Butter Recipe

Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Lamb loin chops seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.

Ingredients 

  • 4-6 lamb loin chops
  • 1 tablespoon extra virgin olive oil
  • 2-3 garlic cloves, thinly sliced
  • 2 sprigs fresh oregano
  • 2 sprigs fresh rosemary
  • 3 tablespoons butter
  • 1/4 cup cognac or brandy
  • salt and pepper to taste
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Instructions 

  • Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
  • In a large skillet or stainless steel pan, heat the oil on high until the skillet is hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. It's important not to touch or adjust the lamb so the exterior can sear up and form a crust. Flip and cook for an additional 3-4 minutes. Note, this step can be smokey, use a range vent or open a window.
  • Add the butter, cognac, garlic, and fresh herbs (sprigs and all) to the skillet. Swirl the pan to mix once the butter has melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops in order to soak up cognac butter sauce. For medium rare, the lamb is done. Sear for an additional minute for each level of doneness; about 3-4 minutes total minutes for medium.
  • Spoon cognac butter over each loin chop before transferring them to a plate. Let rest for 10 minutes before serving.

Notes

Always take the meat off the cooking surface 5-10 degrees ahead of the desired final temperature as it will continue to heat as it rests.
Remove lamb from the refrigerator 20-30 minutes before cooking so it can come to room temperature. This ensures more accurate cooking times.
Let lamb rest for 10 minutes after cooking and before cutting/serving. This allows the juices to settle and redistribute throughout the meat.
Cognac butter can be made with cognac or brandy. Don’t waste expensive cognac! You can also omit it entirely and just use butter.
American lamb tends to be less gamey than Australian lamb due to their diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.
Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 1.4gProtein: 14.6gFat: 16gSaturated Fat: 9.5gCholesterol: 75mgSodium: 129mgFiber: 0.6gSugar: 0.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




77 Comments

  1. 5 stars
    I don’t eat lamb because I didn’t grow up eating it, so I never cook it. Recently I picked up some lamb chops as a surprise for my husband. I came to your site to find a recipe since yours are always great and almost fool proof. I followed this recipe exactly. He didn’t know until he sat down to eat what he was having for dinner. He was surprised to find the lamb and a bit reluctant since I never cooked it. He bit into it and was amazed. He said it was the best lamb chops he’d ever had, including when he lived in France. I’ve made them for him 2 more times since. Eventually I guess I’ll try it myself if I can pry some away from him. LOL

  2. 5 stars
    I love lamb chops. I love my cast iron skillet. And yet I never considered using my skillet to pan fry chops but O-M-G this is THE only way I will do from now on. So simple but that sauce is 100% amazing. The chops were perfectly cooked as well. So glad I stumbled across this recipe. It’s a keeper!

  3. I made this recipe for our family dinners on Sunday. Everyone loved it- except mom. Mom doesn’t like rosemary, what other recommendation would you suggest instead of rosemary?

  4. 5 stars
    Yummy! So I did it with dried herbs. Didn’t have the rosemary and still came out great!!!! I still have extra lamb (Costco) and will do again this week with the fresh herbs…can’t wait!