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Cast Iron Lamb Loin Chops With Garlic, Herbs And Cognac Butter Sauce
In 20 minutes, you can have a healthy, tender, delicious meal to serve your family or friends
Prep Time: 00:10
Cook Time: 00:10
4 grass fed lamb loin chops
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh oregano, finely chopped (dried if fresh not available)
1 teaspoons fresh rosemary, chopped (dried if fresh not available)
2 - 3 tablespoons grass fed butter, or ghee
1/4 cup cognac or brandy
sea salt and pepper to taste
1Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with sea salt and pepper.
2In a large cast iron 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.
3Add the butter or ghee, cognac or brandy, and herbs to the skillet and swirl or stir until fully melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops in order to soak up the 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.
4Remove from heat, place on plate and drizzle with butter sauce. Garnish with butter and fresh herbs if desired. Serve immediately.
Depending on the size of the lamb loin chops, this recipe will serve 2-4 people.
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