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Lamb Loin Chops with Cognac Butter Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-4 1x
  • Category: Dinner
  • Cuisine: American


Lamb loin chops seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.


  • 46 lamb loin chops
  • 1 tablespoon extra virgin olive oil
  • 23 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


  1. Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
  2. In a large skillet, heat the olive 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.
  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 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.
  4. Spoon cognac butter over each loin chop before transferring them to a plate. Let rest for 10 minutes before serving.


Cognac butter can be made with cognac or brandy. Don’t waste expensive cognac! You can also omit it entirely and just use butter.


  • Serving Size: 1
  • Calories: 356
  • Sugar: 0.1g
  • Sodium: 129mg
  • Fat: 16g
  • Saturated Fat: 9.5g
  • Carbohydrates: 1.4g
  • Fiber: 0.6g
  • Protein: 14.6g
  • Cholesterol: 75mg

Keywords: Lamb loin chops, lamb chops recipe, how to cook lamb


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