Cast Iron Lamb Loin Chops with Herbs and Cognac Butter Sauce

• Meat

  • 4 Lamb loin chops

• Produce

  • 2 Garlic cloves
  • 2 tsp Oregano, fresh
  • 2 tsp Rosemary, Fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Cognac or brandy

Found on kitchenswagger.com

Ingredients

• 4 lamb loin chops
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, chopped
• 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

Directions

• 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. Add the garlic and then place the loin chops in the skillet and cook undisturbed for 3-4 minutes. Its 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, and fresh herbs to the skillet and swirl or 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 herb butter sauce. serve immediately. Garnish with butter and fresh herbs if desired.