Cast Iron Lamb Loin Chops with Herbs and Cognac Butter Sauce

Inspired by Shawn Williams from Kitchen Swagger

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

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

YIELD

2-4

CATEGORY

Dinner

CUISINE

American

Ingredients

  • 4 LM Meat 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
  • 1/4 cup cognac or brandy
  • Salt and pepper to taste

Directions

Step 1

Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.