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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.
Super tasty–my girlfriend said it was the best lamb dish I’ve ever made! I cooked the chops on medium-high, not high, heat for 3 minutes per side plus about 1 minute in the pan sauce (using white wine as I didn’t have cognac on hand) and they came out a perfect medium-rare with a nice crust. So, especially if you have smaller/thinner chops, aim for the low end of the recommended heat and cook times to avoid overcooking.
I discovered your blog via Pinterest. This is the first recipe I tried. IT IS AMAZING! I’ve made it twice now! Thanks for giving me confidence to make a restaurant quality meal. 🙂
Thanks Rachael – keep going with those recipes ????
Hi. I didn’t see where the temperature is listed.
High heat on the skillet!
You want high heat
Great recipe, not hard to execute. I slightly overcooked mine (medium) but it was still really good. Carefully monitor the doneness by feel during the initial sear. I only went 3 minutes plus 2 minutes.
Oh, and be careful when adding the cognac!!! It will likely catch fire (not a problem unless you aren’t ready for it).
I’m confused about the timing for medium vs medium rare. Could you please clarify? I did use this recipe a while back and it was amazing but I overcooked it. So I want to clarify timing before making it again.
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.