An often overlooked meat is lamb and damn it tastes good. Everyone talks about lamb popsicles (rib chops) and forget about the lamb loin chops. It is said that lamb loin chops are similar to the premium T-bone or porterhouse steaks cut while the rib chops contain more fat, both in the form of marbling through the muscle itself.
You don’t hear much about lamb recipes but while walking through Safeway in Kaneohe, I wanted to try something different. The lamb loin chops caught my eye and I bought a tray without knowing what exactly I was going to do with it.
When I got home, I needed some inspiration so I went to the trusty Pinterest. Guys, don’t judge me. Especially when my search landed me this recipe from Kitchen Swagger, with his recipe of Cast Iron Lamb Loin Chops with Cognac Butter Sauce
I followed as much as possible. I was pretty sure that I had Cognac or Brandy, but then remembered we finished it all during my son’s birthday luau.
Anyways, Shawn over and Kitchen Swagger, thanks for the killer recipe and showing me how to cook Lamb Loin Chops for the first time. It won’t be the last.
Recipe by Kitchen Swagger
- 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 (I used cabernet sauvignon)
- SALT AND PEPPER TO TASTE
- Remove loin chops from the fridge 20-30 minutes before cooking and season liberally with salt and paper.
- 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. 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.
- Add the butter, cognac, and fresh herbs to the skillet and swirl or stir until fully melted. Simmer for an additional 1-2 minutes for medium rare, occasionally turning the loin chops in order to soak up Cognac butter sauce.
- Remove from heat, place on plate and drizzle with herb butter sauce. serve immediately. Garnish with butter and fresh herbs if desired.
