Description
Lamb loin chops seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.
Ingredients
Scale
- 4–6 lamb loin chops
- 1 tablespoon extra virgin olive oil
- 2–3 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
Instructions
- 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 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.
- 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.
- Spoon cognac butter over each loin chop before transferring them to a plate. Let rest for 10 minutes before serving.
Notes
Cognac butter can be made with cognac or brandy. Don’t waste expensive cognac! You can also omit it entirely and just use butter.
Nutrition
- 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
