Prep time: 10 mins. | Cook time: 10 mins. | Total Time: 20 mins. | Serves: 2-4

  • 4 lamb loin chops
  • 1 tablespoon of extra olive virgin oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh oregano, finely chopped
  • 2 teaspoons fresh rosemary, chopped
  • 2-3 tablespoons butter
  • ¼ cup cognac or brandy
  • salt and pepper to taste
  1. Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.
  2. In a large skillet, heat the olive oil on high until hot. 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.
  3. Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully melted. Simmer for an additional 1-2 minutes, occasionally turning the loin chops in order to soak up cognac 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.
  4. Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with butter and fresh herbs if desired and serve.