Lamb loin chops, often called the filet mignon of lamb, are an exceptionally tender and lean cut. A loin chop resembles a miniature T-bone steak because it contains both the loin and a portion of the tenderloin. These chops are perfect for quick, high-heat cooking to achieve a caramelized crust and a juicy pink interior.
Why I Love This Recipe
This lamb loin chops recipe finished with a cognac butter sauce is bold yet elegant. The butter and cognac create a silky pan sauce while garlic and fresh herbs add fragrant depth. The technique is straightforward: a hot sear in a heavy skillet followed by a brief basting with butter and cognac. The result is a crisp, flavorful exterior and a tender, medium-rare center when cooked to temperature.
I prefer pan-searing the loin chops in a cast-iron skillet for simplicity and even heat. This method is fast and reliable, and it’s easily the best way to showcase the natural tenderness of the loin.
Ingredients
- Lamb loin chops: choose chops at least 1 inch thick to allow for a nicely seared crust without overcooking the center.
- Oil for searing: use an oil with a high smoke point such as vegetable, canola, or avocado oil. Clarified butter or ghee also work well.
- Garlic: thinly sliced so it holds up during searing and infuses the butter without burning.
- Fresh oregano and rosemary: fresh herbs give bright aromatics; avoid swapping with dried for the same effect. Thyme is an acceptable alternative.
- Butter: provides the base for the sauce; salted or unsalted is fine depending on your preference.
- Cognac or brandy: adds richness and complexity to the pan sauce. Most of the alcohol will reduce during cooking; use an affordable brandy if desired.
- Salt and pepper: season generously to enhance the lamb’s natural flavor.
Quantities and a full ingredient list appear in the recipe card below.
How to Cook Lamb Loin Chops
Step 1.
Remove the chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat dry and season liberally with salt and pepper.
Step 2.
Heat a large skillet or stainless steel pan over high heat. Add a tablespoon of oil and heat until shimmering. Add the loin chops and cook undisturbed for 3–4 minutes to form a deep crust. Flip and cook the second side for another 3–4 minutes for a medium-rare result. Avoid moving the meat while searing so the crust develops evenly.
Quick Tip
Smoke warning: high-heat searing can produce smoke. Use your range vent or open a window.
Step 3.
Reduce heat slightly and add the butter, cognac (or brandy), sliced garlic, and fresh herb sprigs to the pan. Once the butter melts, tilt the pan and spoon the melted butter and cognac over the chops, basting them for 1–2 minutes. Continue to turn the chops occasionally so they absorb the flavored butter. If you prefer medium doneness, extend the sear by about 1 minute per side beyond the medium-rare timing.
Step 4.
Spoon the cognac butter over each chop, then transfer the chops to a plate. Tent loosely with foil and let rest for 10 minutes before serving so the juices redistribute and the meat finishes cooking gently.
Temperature for Lamb
Aim for about 130°F (54°C) for a perfect medium-rare lamb chop. A reliable instant-read thermometer is the best way to ensure accuracy. Remove the meat from heat when it reads 5–10°F (3–6°C) lower than your target because carryover cooking will raise the internal temperature while the meat 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
- Rest early: Remove the chops 5–10°F below your target temperature; carryover heat will finish them as they rest.
- Bring to room temperature: Let the lamb sit 20–30 minutes before cooking for even doneness.
- Rest before slicing: Allow the chops to rest 10 minutes before serving to keep them juicy.
- Use cognac or brandy sparingly: It builds a great pan sauce; you can substitute plain butter if you prefer.
- Choose fresh-looking meat: Good lamb should be a brownish-red with white fat; avoid dull or discolored cuts.
- Ventilate: Searing at high heat can create smoke—turn on your fan or open a window.
Frequently Asked Questions
Lamb chops, often called lamb lollipops, typically come from the rib section and are sold individually or as a rack. Loin chops come from the loin and include part of the tenderloin, giving them a T-bone-like appearance and an especially tender texture.
Why does lamb taste gamey?
Lamb’s distinctive flavor comes from its fatty acid profile and the animal’s diet. Lamb from different regions can vary in intensity; many find loin chops to be the mildest and most tender of the cuts.
Can you eat lamb loin medium-rare?
Yes. Many chefs prefer medium-rare for lamb (around 130–135°F) to keep it juicy and tender. The USDA recommends cooking some cuts to higher temperatures, but medium-rare is commonly accepted for quality lamb loin chops when handled and cooked properly.
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Enjoy this recipe? If you made it, please leave a star rating in the recipe card 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 oil with a high smoke point)
- 2–3 garlic cloves, thinly sliced
- 2 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 3 tablespoons butter
- 1/4 cup cognac or brandy (optional)
- Salt and pepper to taste
Instructions
- Remove the loin chops from the fridge 20–30 minutes before cooking and season with salt and pepper.
- Heat a large skillet over high heat and add the oil. When the pan is hot, add the chops and sear undisturbed for 3–4 minutes per side until a deep crust forms. Use a vent or open a window if the pan smokes.
- Add butter, cognac, garlic, and herb sprigs to the pan. Once the butter melts, baste the chops with the sauce for 1–2 minutes. For medium doneness, add about 1 minute per side beyond medium-rare timing.
- Spoon the cognac butter over each chop, transfer to a plate, and let rest for 10 minutes before serving.
Notes
Remove the meat from the heat 5–10°F below the desired final temperature to allow for carryover cooking. Let the lamb reach room temperature before cooking for more consistent results. The cognac adds flavor but can be omitted if you prefer a simpler butter sauce. Choose fresh-looking lamb that is brownish-red with white fat for the best flavor and texture.
Nutrition
Serving: 1 • 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
Additional Info
Course: Dinner • Cuisine: American