Lamb loin chops seasoned with fresh rosemary and oregano and seared in a cognac butter sauce in a cast iron skillet.
- 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
- 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.
Cognac butter can be made with cognac or brandy. Don’t waste expensive cognac! You can also omit it entirely and just use butter.
- 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