Lamb loin chops or lamb loin are the filet mignon of lamb. The loin chop looks like a miniature T-bone steak, containing a portion of both the loin and the tenderloin. It is the leanest and most tender cut of lamb, making it perfect for quick, high‑heat cooking that creates a caramelized exterior and a juicy, pink interior.
Why I Love This Recipe
This lamb loin chops recipe with cognac butter is rich, simple, and full of flavor: butter, garlic, fresh herbs and a splash of cognac combine to make a glossy pan sauce that elevates the meat. The method is quick and straightforward, so it’s easy to get a restaurant‑quality result at home.
I pan‑sear the loin chops to medium‑rare in a cast‑iron skillet for maximum flavor and a great crust. This is my preferred method for lamb loin chops.
Ingredients
- Lamb loin chops: choose loin chops at least 1 inch thick. Thicker chops allow a deep sear without overcooking the center; loin chops are best in the medium‑rare range.
- Oil (for searing): use a high‑smoke point oil such as vegetable, canola, or avocado oil. Clarified butter or ghee also works well.
- Garlic: thinly slice cloves so they hold up in the hot skillet and are less likely to burn.
- Fresh oregano and rosemary: use fresh herbs for bright aromatics; do not substitute dried herbs. You can leave the leaves on the stems for cooking; thyme is a good alternative if you prefer.
- Butter: essential for finishing the sauce; salted or unsalted works fine depending on how much seasoning you use on the lamb.
- Cognac or brandy: adds depth and a subtle sweetness to the pan sauce. Most alcohol burns off during cooking, so you don’t need an expensive bottle.
See the recipe card below for exact quantities.
How to Cook Lamb Loin Chops
Step 1.
Remove the loin chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Season generously with salt and pepper.
Step 2.
Heat oil in a large skillet or stainless steel pan over high heat until the surface is very hot. Add the loin chops and cook undisturbed for 3–4 minutes to form a crust. Flip and cook another 3–4 minutes. Avoid moving the chops during searing to ensure a deep, even crust forms.
Quick Tip
Smoke warning: searing at high heat can produce smoke. Use a range hood or open a window for ventilation.
Step 3.
Add butter, cognac (or brandy), sliced garlic, and fresh herb sprigs to the skillet. Once the butter melts, swirl the pan and simmer for 1–2 minutes, occasionally spooning the sauce over the chops. For medium‑rare, the lamb is done after this step; add about one extra minute per side for each higher level of doneness (roughly 3–4 minutes per side for medium).
Step 4.
Spoon the cognac butter over each loin chop before transferring them to a plate. Let the chops rest for 10 minutes to allow the juices to redistribute, then serve.
Temperature for Lamb
Aim for about 130°F for perfect medium‑rare lamb. If you’re unsure, use a digital thermometer. Remove the meat from the heat 5–10°F below your target temperature because carryover cooking will raise the internal temperature as the chops rest.
| 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
- Remove the meat from the heat 5–10°F before your target temperature to allow for carryover cooking.
- Bring lamb to room temperature for 20–30 minutes before cooking for more consistent results.
- Let the chops rest for 10 minutes after cooking to keep them juicy and tender.
- Use cognac or brandy for flavor, but there’s no need to use an expensive bottle; you can omit it and finish with butter alone if preferred.
- American lamb is often milder than Australian lamb due to diet; choose fresh cuts that are reddish with white fat and avoid dull or greyish meat.
- High‑heat searing can get smoky—use ventilation.
Frequently Asked Questions
Lamb chops (often called lamb lollipops) typically come from the rib and are sold as individual rib segments or as a whole rack. Loin chops come from the loin and include both the loin and tenderloin in each chop.
Lamb’s distinctive flavor comes from its fatty acid profile and diet. American lamb is generally milder than Australian lamb. Loin chops are among the mildest and most tender cuts.
Yes. Many cooks prefer lamb at 130–135°F (medium‑rare) for a bright pink, juicy center. While some guidelines recommend higher temperatures, medium‑rare is common and safe when using quality meat and proper handling.
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Enjoy this recipe? If you made it, please leave a star rating in the recipe card below and a review in the comments!
Lamb Loin Chops with Cognac Butter Recipe
Ingredients
- 4–6 lamb loin chops
- 1 tablespoon extra virgin olive oil (or high‑smoke point 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.
- Heat oil in a large skillet or stainless steel pan over high heat until very hot. Place the loin chops in the skillet and cook undisturbed for 3–4 minutes to form a crust. Flip and cook an additional 3–4 minutes. Note: this step can be smoky—use a range vent or open a window.
- Add butter, cognac, garlic, and fresh herb sprigs to the pan. Once the butter melts, swirl the pan and simmer 1–2 minutes, turning the chops occasionally to coat them in the cognac butter. For medium‑rare, the lamb is done; add about one minute per side for higher doneness.
- Spoon the cognac butter over each chop, transfer to a plate, and let rest for 10 minutes before serving.
Notes
Bring lamb to room temperature for 20–30 minutes before cooking for more even results.
Let the chops rest for 10 minutes after cooking so the juices redistribute.
You can use brandy instead of cognac; expensive bottles aren’t necessary. If you prefer, omit the spirit and finish with butter only.
Choose fresh lamb that is reddish with white fat. Avoid meat that looks dull or grey with yellowing fat.
Searing at high temperatures can be smoky—use ventilation.
Nutrition
Calories: 356 kcal
Carbohydrates: 1.4 g
Protein: 14.6 g
Fat: 16 g
Saturated Fat: 9.5 g
Cholesterol: 75 mg
Sodium: 129 mg
Fiber: 0.6 g
Sugar: 0.1 g
Nutrition information is an approximation.
Additional Info
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