How to make French Lamb Chops with Cognac Dijon Cream Sauce Recipe

Hello, my dear food enthusiasts! It’s Julia from Dinner with Julia, and today we’re going to delve into a recipe that is the epitome of elegance – the French Lamb Chops with Cognac Dijon Cream Sauce. There’s something incredibly satisfying about a perfectly cooked lamb chop. The tender meat, the rich flavors, the elegant presentation – it’s a culinary experience like no other. And when you pair it with a Cognac Dijon Cream Sauce, it becomes a dish that is truly unforgettable.

French Lamb Chops with Cognac Dijon Cream Sauce Recipe

Lamb Chops with a Cognac Dijon Cream Sauce • Nomageddon
A close-up shot of the perfectly cooked French Lamb Chops with Cognac Dijon Cream Sauce.

French Lamb Chops with Cognac Dijon Cream Sauce Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine French
Servings 4 people
Calories 1058 kcal


  • 1 large bowl
  • 1 grilling


  • Two tablespoon of olive oil
  • Half cup of Dijon mustard
  • One cup of Worcestershire sauce
  • Two teaspoon of chopped capers
  • One pound of lamb chops
  • One tablespoon of black pepper
  • Two tablespoon of brandy
  • Two tablespoon of Pernod
  • Half teaspoon of salt
  • Chopped fresh chives
  • Half cup of cognac
  • Two teaspoon of Dijon mustard
  • Half cup of heavy cream


  • Take a large bowl.
  • Add the dried ingredients into the bowl.
  • Mix well.
  • Add the brandy, Pernod and spices.
  • Add the lamb chops and rest of the ingredients.
  • Mix the ingredients well.
  • Add the salt and black pepper on the lamb chops.
  • Grill the lamb chops.
  • Dish out the lamb chops when they are cooked on both sides.
  • Take a bowl.
  • Add the heavy cream, cognac and Dijon mustard into the bowl.
  • Mix well.
  • Pour the cognac Dijon cream sauce on top.
  • Your dish is ready to be served.


Keyword Dijon mustard, heavy cream, lamb chops

French Lamb Chops with Cognac Dijon Cream Sauce using Oven

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The ingredients laid out neatly, ready to be transformed into a gourmet dish.
  • Preheat your oven to 400 degrees Fahrenheit (around 200 degrees Celsius).
  • Season both sides of the lamb chops with salt and freshly ground black pepper.
  • Heat the olive oil over medium-high heat in an oven-safe masterclass cookware or frying pan. Add the lamb chops and sear on both sides until they are browned, about 3 minutes per side.
  • Remove the lamb chops from the skillet and set them aside. In the same skillet, add the chopped shallots and sauté until they are soft and translucent, about 2 minutes.
  • Carefully pour the cognac into the skillet with the shallots. Let it simmer until it has reduced by half. Be very cautious during this step as the cognac can ignite.
  • Stir in the heavy cream and Dijon mustard. Allow the sauce to simmer for a few minutes until it thickens slightly.
  • Return the seared lamb chops to the skillet, nestling them into the sauce. Then transfer the skillet to the preheated oven.
  • Roast the lamb chops in the oven for about 10-12 minutes for medium-rare doneness. Please adjust the cooking time based on your preference.
  • Once done, remove the skillet from the oven and let the lamb chops rest for a few minutes before serving.
  • To serve, spoon some of the cognac Dijon cream sauce over the lamb chops and garnish with fresh parsley.

Tips for making French Lamb Chops with Cognac Dijon Cream Sauce

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A step-by-step collage showing the process of searing the lamb chops and preparing the sauce.

My affair with French Lamb Chops with Cognac Dijon Cream Sauce began during a trip to the beautiful region of Bordeaux. The local cuisine, with its emphasis on bold flavors and high-quality ingredients, was a revelation. And the lamb chops, with their succulent meat and rich sauce, were a highlight of my culinary adventures.

Cooking Tips

Before we delve into the world of French Lamb Chops with Cognac Dijon Cream Sauce, here are some tips to ensure your dish is nothing short of perfection:

  • Choose quality meat: Opt for high-quality lamb chops. This will significantly impact the flavor and texture of your dish.
  • Don’t rush the cooking: Lamb chops need to be cooked just right. Overcooking can make them tough, while undercooking can lead to a lack of flavor.
  • Season well: Don’t skimp on the seasoning. The flavors need to shine through the richness of the sauce.

Serving Suggestions

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The final dish, beautifully plated and ready to be served.

French Lamb Chops with Cognac Dijon Cream Sauce is a dish that deserves center stage. Serve it as a main course with some roasted potatoes and steamed asparagus on the side. And of course, a glass of Bordeaux red wine would be the perfect accompaniment!


  • Can I use other types of meat? Absolutely! You can experiment with pork chops or beef steaks.
  • Can I make the sauce in advance? Yes, you can prepare the sauce in advance and reheat it just before serving.
  • Can I use other types of alcohol? Yes, you can replace the cognac with brandy or even red wine.
  • How do I know when the lamb chops are cooked? The best way is to use a meat thermometer. It should read 145°F (63°C) for medium-rare lamb chops.
  • Can I grill the lamb chops? Certainly, grilling lamb chops is a viable option. However, if you’re looking for an alternative method that ensures even cooking and delicious results, consider using the best roasting pan for prime rib. This versatile kitchen tool isn’t just for prime rib; it’s also excellent for roasting lamb chops. The cooking time might vary depending on the thickness of your chops, so keep an eye on them to ensure they’re cooked to your liking.

So, that’s all for today, folks! I hope you enjoy making and eating these French Lamb Chops with Cognac Dijon Cream Sauce as much as I do. Until next time, keep experimenting and keep cooking!

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