Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce

By tulawdog

Ingredients

• 3-4 Lamb loin chops
• kosher salt
• 1 Tbls. olive oil
• 2 tsp. fresh oregano, chopped
• 2 tsp. fresh tarragon, chopped
• 2 tsp. fresh parsley, chopped
• 2 Tbls. butter
• 1/4 cup cognac
• freshly cracked black pepper

Preparation

Step 1

Grab your lamb loin chops.

Season generously with kosher salt.

Put the olive oil in a non-stick pan. Heat it for a minute or two over medium-high heat. When the oil is hot (it will shimmer a little), drop the lamb loin chops into the pan.

They should start to sizzle right away. Cook them like this, undisturbed, for 3-4 minutes. If the pan starts to smoke, drop the heat a little.



After 3-4 minutes, they should have a nice brown crust on the bottom. Flip them over. Cook them for another 3-4 minutes on this side.

After they’ve cooked for 3-4 minutes on this side, drop the heat to medium. Add the cold butter to the pan.

Pour in the cognac. (Be careful…there will be a big poof of steam and the cognac will immediately start to boil dramatically.)





Drop in the chopped herbs. Grind on a little fresh black pepper.



Stir to combine everything. As you stir, the butter will finish melting. Flip the chops over once or twice to coat them in the pan sauce.

Cook for a minute or two like this.

When the meat is done to your liking, transfer the chops to a serving platter and drizzle with pan sauce. Serve immediately.