Eat more lamb, the cows will thank you. Lamb loin chops with cognac butter sauce are the filet mignon of lamb. Really. The loin chop looks like 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 (in a cast iron skillet or grill) for a caramelized outside and pink inside.
This may sound weird (or normal), but I’m often not impressed with what I cook (Patty would probably argue with me on this one). Sure, I think what I make tastes good but I think it’s difficult to really appreciate your own cooking. I’m my own worst critic and a bit of a perfectionist.
Lamb loin chops with cognac butter was one of those particular recipes that really stood out and got the wow factor, even from me. And I’m not saying this to brag, I owe it all to Lamb Chop, the sock puppet this recipe. The flavor and tenderness compared to a nice tenderloin steak.
I think lamb tends to get a bad rap for it’s distinct musky taste and constant comparisons to beef. Here’s the thing though, lamb loin chops prepared medium rare in a cast iron skillet with cognac butter sauce is a delicious, melt in your mouth method to preparing lamb. I think I’d take it over a grilled NY strip steak. It’s much more flavorful and tender.
Cognac, butter, and garlic? Do I really need to say more? The best part is this simple ‘snazzy’ looking dish is on the plate in 15 minutes from start to finish. You can’t argue with an easy win.
Prep Time:
Yield:
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PinIngredients
- 4 lamb loin chops
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 2–3 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, heat the olive oil on high until 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 sides can sear up in the skillet. Flip and cook for an additional 3-4 minutes.
- Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully 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 for medium/medium well.
- Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.
Notes
Depending on size, this recipe will serve 2-4 people.
Adapted from The Hungry Mouse
This recipe came out great! Whole family is loving it as I type.
I made this tonight paired it with a bottle of CS we picked up in Golan last year, pine nut couscous, and grilled asparagus. A perfect meal
Thanks!!!
I made this, but did not have cognac. I used crown royal black. It turned out great. Lamb usually seems a little strong furvme, but this was great!!
Wow! Just finished eating this. I have always grilled or broiled loin lamb chops, this is a first to fry. Turned out perfectly. I served this with roasted garlic couscous infused with roasted almonds and a homemade orange cranberry compote mixed in. Mint jelly on the side and a nice red wine. Cannot wait to make this again.
Wow!!! How yummy this was. I added a little ground powder garlic to the salt and pepper then mixed in ground garlic with the brandy and herbs(I added thyme as well). Nothing burned and dish was delicious. My eldest daughter sulked the entire time I made this dish. She had a friend that made lamb several times a week even though she hated it. She thought I was mean for making this our meal tonight. I gave her a tiny pinch to try and she came to the table to eat. She thanked me for restoring her faith in lamb..lol. Thank you so much for this wonderful recipe.
Hi Bud this is Chef Marquis. Just letting you know i just nailed this and would love to share it with you one day. Check me out on Instagram @chef_marquis.
★★★★★
I didn’t have fresh herbs and used dry, but next time for sure. I just made sure I didn’t over cook the duck. About medium rare.
Shawn, I just used this recipe with fresh wild boneless duck breast. Absolutely best duck I’ve ever had. Gonna play some more with this……Thanks, Greg
Wow I love that idea, Greg. Did you follow the recipe exactly otherwise? Been looking to experiment with duck and it sounds like you’re on to something. Any tips?
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! 🙂
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Just replying to myself to clarify that my December 31 post was in response to Shawn’s reply of May 4 to Scott’s post of May 2. I thought my reply would appear under Shawn’s but it seems to be a new post. 🙁
The garlic you used was not fresh. Be sure the bulbs are are firm! Never add fresh garlic by itself to a hot pan, instant disaster!
Deglaze the pan wih cognac then add your garlic.Be sure to turn the heat down after you deglaze the pan then add the garlic, keep stirring the pan so not to burn the garlic!
I followed the time instructions exactly and the chops ended up as little hockey pucks. The butter was burnt, the herbs were burnt. Tasted good but needed a chain saw to cut it. If I make them again I’ll turn down the heat after the initial sear.
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Slice the garlic instead of mincing, remove it from the oil and add back in to the recipe at the end of cooking. The oil will get the garlic flavor and your garlic won’t burn
So I attempted making this last night. I didn’t have any cognac or brandy in my liquor shelf, so I used Scotch whiskey instead and added a teaspoon of brown sugar to compensate for the sweetness you’d lose from cognac or brandy, and wow it came out great! Combined with the garlic and herbs, I found a new way to enjoy lamb.
★★★★★
I tried this a few nights ago per your recommendation. Was out of cognac and this did the trick! Awesome find Gary.
I really want to try this recipe tonight however I only have Canadian whiskey. Do you think it’ll be a problem?? Any suggestions?
Tough call. You can try it, can’t say it will be exactly the same but it’s worth a shot. Brandy would be the closest alternative.
This looks so good, I want ti make this to make it this weekend. What would be a good cognac or brandy to use?
★★★★★
I’m looking forward to trying this. Do I need to worry about any smoke or flames with oil and alcohol? New to cooking but found so many east but great recipes. Friends think I actually know what I’m doing lol
Right on, Andrew. You shouldn’t have to worry about flames for this one. Cast iron tends to smoke a little when cooking on high heat with olive oil so just monitor that. Otherwise you’re good to go.
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.