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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.
Table of Contents
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.
Step 4.
Spoon cognac butter over each loin chop before transferring them to a plate. Let rest for 10 minutes before serving.
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.
| Doneness | Temperature Range |
|---|---|
| Rare | 125°F |
| Medium rare | 130-135°F |
| Medium | 135-140°F |
| Medium well | 145°F |
| Well done | 150°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
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.
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.
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
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Lamb Loin Chops with Cognac Butter Recipe
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum- I’ve made this several times & yes I’ve had issues with the garlic (sometimes) can’t tell you why it burns one time & not the next. Maybe on how dry the garlic is when chopped? Anyway, I now hold off on the garlic till the Brandy is introduced, no more black bits! I only do lamb two ways, this & a lamb stew created by my grandmother. I’m 70+ so that recipe goes back a bit. (I’m also cooking in her cast iron)
Good idea on the garlic. I started doing that as well. Love the old cast iron skillets. It’s true they never get old.
Holy lamb. That was the best meal I think I’ve ever cooked. I added fresh green beans when you add the brandy. I’ve never tasted something so juicy. Great recipe I recommend it to everyone
Oh I like the idea. Glad this worked out, Chris.
Wondering if I could just use chops like you use in the garlic rosemary recipe? Thoughts
Yes you absolutely can. Just adhere to this recipe’s cook time – but the sky is the limit!
Sounds delicious. Hopefully I’m not setting myself up for a slew of hate mail. People that tell me that they don’t like lamb in 9/10 cases have only ever eaten New Zealand lamb. Canadian lamb has far and away a less “gamey” or “musky” flavour. (Can’t say I’ve tried US lamb myself.) New Zealand lamb flavour to me is cloying and overwhelms everything on the palate. Try local product, if you can’t do local as for Canadian. You will not regret it! (And no, I do not work for the Canadian government)
No hating here Scott. I’ve never heard of the difference to be honest but I’d be curious to try them both. I find the loin chops to be the most mild. Absolutely delicious – but I love all lamb.
I replied to your post, Shawn, on December 31 but it appeared as a new post of that date. Don’t know how to delete it and still reply here. But if this works, here’s a copy:
The difference is that most New Zealand and Australian lamb almost exclusively grass fed. U.S. and Canadian lamb are usually fed a combination of both, and finished with grain prior to slaughter to bulk them up somewhat, reducing the normal flavour associated with lamb. (Really, most local beef products not intended for braising but for frying/grilling are quite bland also because of being fed and finished with lots of grain. I eat – and love – lamb with it’s unique flavour, so it’s always imported for me! 🙂
I tried these last night and they were delicious ! I do not like lamb very much but my husband does on occasion so I thought I would give it a try. I loved them. My husband said dinner was like being in a restaurant only better !!
This was my first recipe from your site I tried and I am looking forward to trying more. Thanks !!
Thanks Char! Sounds like a big success. Lamb lollipops made me a lamb believer as well.
This was lovely. I even sautéed some spinach in the cognac herb butter with chopped onions served with horseradish and chimichurri sauce. It was?
Wow – that sounds fantastic. I’ll have to make with chimichurri sauce.
if I’m making 8 chops do I just double all ingredients???
unfortunately u could respond sooner that would b awsome
not unfortunately lol if u could respond sooner that would b great!!!!! thanks
You can prob get away with the same amount of ingredients. Maybe up the fresh herbs if you would like. There should be enough cognac butter to season.
thank you so much Shawn…awsome!! they were absolutely fabulous ..i have one happy family… yum
Awesome – glad to hear it, Michelle
Burned the garlic all to hell. I would add it when you flip the chops, maybe. Or with the herbs to make the sauce. Definitely can’t cook it that long. Adding more oil just has the chops swimming in it and makes the sauce super oily. Blech.
Sorry about that Natalie – I’ve never had an issue with garlic burning. It may be better to add when you add the cognac- just to be safe. Thanks for feedback.
Came out fantastic. I was surprised the garlic didn’t burn (it toasted but none got black, amazingly). I made it alongside a recipe I found on Pinterest (Moroccan veggies and chickpeas). Highly recommend this combo! Thank you!
Awesome Dat! Glad you liked it. I will have to look into that it sounds delicious.
Haven’t tried this one yet. Going to tonight. But I’m concerned about ruining some expensive lamb chops. How does the garlic not burn in 8 minutes at high heat?
Hi John,
The olive oil should help with this. You can add a little extra if you’re worried about burning. I’ve never had an issue when cooking with lamb or steak. Hope this helps!
Your recipes are fantastic specially the cast iron lamb loin chops they were delicious
Thank you Warren! Glad it came out well.