Eat more lamb, the cows will thank you. Lamb loin chops with cognac butter sauce are the filet mignon of lamb. Really. The loin chop looks like miniature T-bone steak, containing a portion of the loin and tenderloin. The loin chop is the leanest and most tender cut of lamb, ideal for cooking quickly at high temperatures (in a cast iron skillet or grill) for a caramelized outside and pink inside.
This may sound weird (or normal), but I’m often not impressed with what I cook (Patty would probably argue with me on this one). Sure, I think what I make tastes good but I think it’s difficult to really appreciate your own cooking. I’m my own worst critic and a bit of a perfectionist.
Lamb loin chops with cognac butter was one of those particular recipes that really stood out and got the wow factor, even from me. And I’m not saying this to brag, I owe it all to
Lamb Chop, the sock puppet this recipe. The flavor and tenderness compared to a nice tenderloin steak.
I think lamb tends to get a bad rap for it’s distinct musky taste and constant comparisons to beef. Here’s the thing though, lamb loin chops prepared medium rare in a cast iron skillet with cognac butter sauce is a delicious, melt in your mouth method to preparing lamb. I think I’d take it over a grilled NY strip steak. It’s much more flavorful and tender.
Cognac, butter, and garlic? Do I really need to say more? The best part is this simple ‘snazzy’ looking dish is on the plate in 15 minutes from start to finish. You can’t argue with an easy win.
- 4 lamb loin chops
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 2-3 tablespoons butter
- ¼ cup cognac or brandy
- salt and pepper to taste
- Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
- In a large skillet, heat the olive oil on high until 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 sides can sear up in the skillet. Flip and cook for an additional 3-4 minutes.
- Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully 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 for medium/medium well.
- Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.
Adapted from The Hungry Mouse