Lamb Loin Chops with Cognac Butter Recipe

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4.78 from 35 votes

Lamb Loin Chops with Cognac Butter Recipe

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

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

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 or stainless steel pan, heat the 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

Always take the meat off the cooking surface 5-10 degrees ahead of the desired final temperature as it will continue to heat as it rests.

Remove lamb from the refrigerator 20-30 minutes before cooking so it can come to room temperature. This ensures more accurate cooking times.

Let lamb rest for 10 minutes after cooking and before cutting/serving. This allows the juices to settle and redistribute throughout the meat.

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

American lamb tends to be less gamey than Australian lamb due to their diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.

Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Nutrition