This Cast Iron Lamb Loin Chops with Cognac Butter Sauce recipe is a luxurious and flavorful dish that's perfect for special occasions or a gourmet dinner at home. The lamb loin chops are seared to perfection and then bathed in a luscious Cognac-infused butter sauce, creating a symphony of flavors that will delight your taste buds.
Ingredients: 4 lamb loin chops. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup Cognac. 2 tablespoons unsalted butter. 1/4 cup chicken broth. 2 cloves garlic, minced. 1 shallot, finely chopped. 1 teaspoon fresh thyme leaves. 1 tablespoon fresh parsley, chopped.
Instructions: Season the lamb loin chops with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add the lamb loin chops to the skillet and sear for 3-4 minutes on each side for medium-rare or longer for your desired doneness. Remove the chops from the skillet and set them aside. In the same skillet, add the remaining olive oil and saut the garlic and shallot until they become fragrant and translucent. Deglaze the skillet with Cognac, scraping up any browned bits from the bottom of the pan. Allow the Cognac to reduce by half. Stir in the chicken broth and fresh thyme leaves. Simmer for a few minutes until the sauce thickens slightly. Return the seared lamb loin chops to the skillet and cook for an additional 2-3 minutes, basting them with the sauce, until they are heated through. Remove the skillet from heat and swirl in the unsalted butter to create a rich, velvety sauce. Sprinkle with fresh parsley for garnish. Serve the Cast Iron Lamb Loin Chops with Cognac Butter Sauce hot, drizzling extra sauce over each chop.
Prep Time: 15 minutes
Cook Time: 20 minutes
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