Cognac butter lamb loin chops

All my life, I’ve never really been a fan of lamb. It could be because I was raised in a household where red meat was never served and as a result I never had a taste for it.

But, my mind was changed when we ate at Amada recently and we ordered the albondigas (meatballs) made from lamb. They were the most tender and delicious meatballs I’ve ever had.

So, when we were shopping at the Reading Terminal Market on one of our weekly trips, I didn’t say no to the purchase of lamb loin chops. They pretty much look like a thicker version of the T-bone steak.

But, once I got the chops home, I really wasn’t sure what I should do with them and then I found this recipe: Lamb loin chops with fresh herbs and cognac butter sauce. Of course, I adapted a little (I didn’t have all of those fresh herbs).

What you’ll need:

Lamb loin chops (as many as you need)
Old Bay Seasoning (though, kosher salt is better because it gives meat a wonderful crust)
1 Tbsp. olive oil
Ground Cumin
Ground garlic
Fresh cilantro, chopped
2 Tbsp. butter
1/4 cup cognac
freshly cracked black pepper

Raw lamb loin chops — Starting the cooking process.

Season lamb loin chops with salt, pepper, garlic and cumin. Heat olive oil in skillet on medium-high heat. Drop the chops into the pan.

Cooking lamb loin chops — Cooking the chops.

Cook for 3-4 minutes per side. After both sides have been cooked, add the butter and then the cognac. Drop in the cilantro. Add more pepper if you wish. Continue cooking meat until it is done to your liking.