Lamb Loin Chops with Cognac Butter Recipe

Lamb loin chops are the filet mignon of lamb. Really. The loin chop looks like 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 (in a cast iron skillet or grill) for a caramelized outside and juicy pink inside. It’s easily the best way to cook lamb loin chops.

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 rather quickly and is really simple to master with just a few easy steps.

How to Cook Lamb Loin Chops

My loin chops are pan-fried medium-rare using a cast-iron skillet with cognac butter sauce. It’s a delicious, melt-in-your-mouth method for preparing lamb. I think I’d take it over your average grilled NY strip steak. It’s much more flavorful and very tender.

Sear lamb chops for about 4 minutes per side on high heat for medium-rare. Add an additional minute per side for medium, and 2 minutes for medium+. Once the lamb is nearly done, I add cognac, butter, herbs, and garlic and sear for an additional minute so the lamb can soak up the delicious glaze. Watching the frothy butter and cognac sizzle in the pan is a work of art.

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

Note: Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Tips for Cooking 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.
• 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 prior to cooking so it can come to room temp. This ensures more accurate cooking times.
• Let lamb rest for 10 minutes after cooking and before cutting/serving. Just like steak, 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 its diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.

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