Lamb With A Cognac Dijon Cream Sauce

Lamb Chops with a Cognac Dijon Cream Sauce

Roasted Lamb Chops with a Cognac Dijon Cream Sauce are the perfect dinner for a chilly night. Make it for a simple meal or a fancy holiday!

Meat Lovers Rejoice!!!

We’re making lamb tonight at the House of Nom, and normally, I’d start one of these posts with a meat pun, but I’m afraid I’d butcher it.

So, on the news last night, I saw a report that the rebel forces are gaining ground in their revolt against the evil Ice Queen Elsa and her tyrannical treatment of her people. That mean’s spring is coming, but we haven’t defeated her yet. She’s not ready to Let It Go. Monster! Well, it’s still a bit chilly here on the East Coast, so it’s appropriate to make a good hearty, meat dish.

I Love Lamb

I Love Lamb Anchorman
I’ve been a long time lover of lamb. It’s such a wonderfully, juicy meat and when I felt my lamb craving I Googled lamb with mustard sauce. two flavors that go so damn well together. Well, one of the first hits that came up was friend of Nomageddon Amanda Biddle’s blog Striped Spatula. She has an amazing recipe for Beef Tenderloin With A Cognac Cream Sauce and I thought to myself that I could adapt this pretty easily for lamb! So, dear readers, let’s get in the Nommobile and take a trip to Lambtown; Population: Us.

Lambtown: We’re Un-Be-Leat-Able

We should get started with this recipe before I get even more carried away with the lamb puns.

Ewe Got It!

Last one I swear. OK, so we need to start as all recipes should start, by gathering ingredients. Go to the butcher, or your grocery store’s meat department, and pick up a Frenched rack of lamb.

Frenched? Was Someone Kissing It?

I sure hope not. I heard you can get sick that way…So a Frenched rack of lamb is a rack of lamb where the bones are exposed. The butcher will usually have already done this but if not you can ask they’ll French it for you. ???? The rest of the ingredients you can pick up at any grocery store, aside from the cognac. For this recipe, we’re not gonna break the bank so we’ll just go with the cheap cognac and in this case, you can pick up a bottle of Alize VS Cognac. Now that’s not to say that if you use a top shelf cognac you aren’t gonna get top shelf flavor, and if that’s the case well then Pass The Courvoisier.
Oh wait, I almost forgot. This recipe calls for grated Parmigiano Reggiano and given the latest news about mass produced parmesan cheese using wood pulp as filler you should probably grate your own. Be sure to pick up a wedge of parm from the cheese section or if they grate it in house it’s probably a safe bet.

Wake Up Sheeple!

So, let’s get cooking. Preheat an oven to 350ºF and position the rack in the middle. Next, we’re going to use a large cast iron skillet because it is oven safe. Now, I love my Lodge Cast Iron skillet because it’s so versatile. The problem with a cast iron skillet is that sometimes you get concentrated hot spots, due to the fact that cast iron is actually terrible at conducting heat. This may sound counter intuitive but that’s also where cast iron shines. Because it’s such a terrible conductor, it’s phenomenal at holding heat. So, to make sure we get even heat across the pan, we’re going to need to preheat it over medium heat.
While everything is preheating, drizzle extra virgin olive oil onto the lamb and rub to coat it well. Salt and pepper the racks generously. Now, using tongs, place each rack into the skillet and brown it all over (about 2-3 minutes on each side). Once you get a nice brown crust, stand each rack up, interlace the bones, and lean each rack against the other. Transfer the pan to the oven and roast for 15 minutes. After 15 minutes is up, cover the rack with foil to make a tent and put it back in the oven for another 10-15 minutes. The temperature of the meat should be 135ºF.
When it’s ready, remove the meat to a to a plate and cover with foil to keep warm. Place the skillet over medium heat, add the chopped shallots, and sauté until beginning to brown (about 3 minutes). Add 1/2 cup cognac and scrape up all the tasty brown bits. Let it simmer for 2 minutes and then add the heavy cream and dijon mustard. Gently simmer until the sauce is thick enough to coat the back of a spoon (about 5 minutes). Stir in the grated parmesan until melted and smooth, then add the remaining 1 1/2 teaspoons of cognac, the finely chopped rosemary. Season the sauce with salt and pepper to taste.
Cut lamb into individual chops and serve in a pool of the cream sauce with extra sauce on the side. There will be extra sauce and I recommend serving it with a good bread to soak it up. Tres Magnifique!

Currently Jamming To

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This recipe requires a little something special. Here’s a list of what you will need:

[list][list_item icon=”fa-cutlery”]Large Lodge Cast Iron Skillet[/list_item][list_item icon=”fa-cutlery”]Alize VS Cognac[/list_item][list_item icon=”fa-cutlery”]Dijon Mustard[/list_item][list_item icon=”fa-cutlery”]Meat Thermometer[/list_item][/list]

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Lamb Chops with a Cognac Dijon Cream Sauce

Lamb Chops With A Cognac Dijon Cream Sauce

Roasted Lamb Chops with a Cognac Dijon Cream Sauce are the perfect dinner for a chilly night. Make it for a simple meal or a fancy holiday!
Prep Time 5 minutes
Cook Time 42 minutes
Total Time 47 minutes
Servings 4
Author Matthew Cetta


For The Meat

  • 2 Frenched Racks of Lamb
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper

For the Sauce

  • 1/4 Cup Shallots
  • 1/2 Cup Plus 1 1/2 Tablespoons Cognac
  • 3 Cups Heavy Cream
  • 4 Tablespoons Dijon Mustard
  • 1 Teaspoon Finely Chopped Rosemary
  • 1/4 Cup Grated Parmigiano Reggiano
  • Kosher Salt and Freshly Ground Black Pepper To Taste


  1. Preheat oven to 350ºF and set the oven rack to the middle position. Also, on the stovetop, preheat a large cast iron skillet over medium high heat.
  2. Drizzle olive oil over the meat and rub to coat evenly. Generously cover with kosher salt and freshly ground black pepper.
  3. Using tongs, sear the meat on all sides until you have a nice brown crust. (2-3 minutes on each side). When browned, stand racks of lamb up and lean them against each other while interlocking the bones.
  4. Place the skillet in the oven and roast for 15 minutes. Next tent the lamb with aluminum foil, covering just the bones. Cook for another 10-25 minutes, until the internal temperature of the meat reaches 135ºF.
  5. Remove the meat from the skillet to a plate and cover with foil. Put the skillet on the stove over medium heat and add the chopped shallots to the pan. Sauté until beginning to brown (about 5 minutes).
  6. Add 1/2 cup of cognac to the pan and scrape up the brown bits. Simmer for 2 minutes. Add the heavy cream and dijon mustard and gently simmer until sauce is thick enough to coat the back of a spoon (about 5 minutes). Add the parmesan and stir until well combined. Lastly, add the rosemary, remaining cognac, and salt and pepper to taste.
  7. Cut the meat into individual chops and serve in a pool of the sauce and with more sauce on the side.

Recipe Notes

A good sourdough bread is a perfect accompaniment to soak up the sauce.

Adapted from Amanda Biddle of Striped Spatula

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24 responses to “Lamb Chops with a Cognac Dijon Cream Sauce”

  1. That sauce sounds like utter perfection! I love adding dijon for a kiss of interest to dressings and sauces, and with the lamb? Perfecto!

  2. Those photos are fabulous…I love lamb and would welcome this on my table for Easter dinner.

  3. Love, love, love lamb! I concur about the mustard, I usually slather my rack with mustard before adding an herb breadcrumb coating. I like the cognac-dijon sauce on this one. Easter’s coming, guess I know what we’re having!

    1. Matthew Cetta

      Yes! Easter lamb is amazing!

  4. I LOVE lamb, and wish I could prepare it more often. Yours looks amazing.

  5. This is such an elegant dish. The whole rack is so cool looking. I really like the sauce you developed too.

  6. This dish looks amazing! Thinking I need to make it for my anniversary this weekend. Thanks for sharing 🙂

    1. Matthew Cetta

      Oh man that would be such an honor to have my recipe made for your anniversary!

  7. My uncle is famous for his lamb chops. I am not a super fan, but I always love how amazing it looks presented on the table.

  8. There was a time I did not like lamb…probably because my first experience was a bad one…it was not cooked well at all. Now we have grown to love lamb and this recipe sounds wonderful.

    1. Matthew Cetta

      I’m sorry your first time was your worst time. But I’m glad it’s gotten better for you, you can’t live without lamb.

  9. The recipe sounds amazing. I’ve yet to make my own chops, so I’ll have to try this!

    Coming Up Roses

  10. Beautiful lamb chops, Matt! The sauce sounds incredible!

  11. What a beautiful slab of meat….yummmmm

  12. These are so beautiful and look absolutely tasty. Thanks for sharing!

  13. wow! mouthwatering presentation!!! Love your clicks!! Awesome!!

  14. This looks like a dish that you would pay a small fortune for at a fancy restaurant! Love that you made such an elegant meal at home. It looks amazing! 🙂

    1. Matthew Cetta

      Carrie! Thank you! That’s kind of the point. If I can do it anyone can! Ps I get a lot of my food porn inspiration from chefs table chefs table and (don’t laugh) Hannibal. Their food stylist is incredible!

  15. That lamb looks luscious and that sauce is out of this world!

    1. Matthew Cetta

      Lucious Lamb! New band name I call it!

  16. Love it! I´m gonna try your recipe for our ester dinner! Looks amazing!

    1. Matthew Cetta

      Awesome! Tell me how the fam likes it!

  17. I have been wanting to come over and check this out… I finally made it! I love lamb – It would be blasphemous if I didn’t love lamb since I’m Kiwi and we luurve our sheep (Phrasing!! – It’s your fault I’ve got Archer Brain!) If I can EVER get my hands on a BEAUTIFUL Lamb rack like you have here in the middle of Missouri – THIS is the recipe I would want to make! Looks absolutely BEAUTIFUL!

  18. The lamb looks incredible. Perfectly cooked. I cannot wait to try the Cognac Dijon Cream Sauce with it, such a beautiful pairing. Thanks so much for the shout outs!

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