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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. It’s the best way to cook lamb chops.
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.
How to Cook Lamb Loin Chops
I cook my lamb chops just like I cook a steak. Pan-fried medium-rare using a cast-iron skillet with cognac butter sauce. It’s 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.
As I said, lamb chops are like miniature t-bone steaks, so they sear in about 4 minutes per side on high heat for medium-rare. Add an additional minute per side for medium, 2 minutes for medium+. Once the lamb is nearly done, I add the cognac butter and sear for an additional minute so the lamb can soak up the butter cognac and juices.
Can I Grill Lamb Chops?
You can, of course, grill lamb chops, but you just don’t have the advantage of cooking within the cognac butter, which totally makes this recipe worth it.
Be sure to let the lamb rest for 5 minutes before serving so the juices can redistribute throughout!
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Lamb loin chops seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.
Ingredients
- 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.
Keywords: Lamb loin chops, lamb chops recipe, how to cook lamb
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.