Here’s a recipe for some of the most delicious lamb loin chops you’ll ever experience. Loin chops sauteed in a bath of rosemary, oregano, cognac, and butter, become a culinary delight. Chops are priced in the same range as a good steak but they are leaner than beef. They are also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Try it out and let me hear from you!
- 8 Lamb loin chops.
- 2 Tablespoons extra virgin olive oil.
- 4 Cloves of garlic, minced.
- 4 Teaspoons fresh oregano, finely chopped.
- 4 Teaspoon fresh rosemary, finely chopped.
- 6 Tablespoons organic butter.
- 1/2 cup Cognac.
- Salt and pepper to taste.
- Remove chops from refrigerator 30 minutes prior to cooking so they can be room temperature.
- Apply a liberal amount of salt and pepper to each side of the chops.
- Using a large casted-iron pan, heat olive oil over high heat until very hot.
- Carefully place the chops into the skillet and cook for 3 minutes.
- Turn off the burner and flip the chops over.
- Add butter, garlic, rosemary, oregano, and carefully add cognac into the skillet and combine. Cognac is flammable so make sure the burner is OFF.
- Turn the burner back on and cook the chop for 3 minutes.
- Continuously turn the chops over in the sauce so they soak up the rosemary cognac butter.
- Remove and let rest 5 minutes on the serving platter.
8 minutes of total cooking time will produce medium-rare chops. Add one additional minute for each added level of doneness.