Cast Iron Lamb Loin Chops in Cognac Butter

Mmmmmmmm.  I love lamb loin chops.  These are easy, delicious, and fast--a 10 for sure!  But I must warn you to use your range hood fan right from the start so that, unlike me, you don't end up with your smoke alarm going off halfway through cooking...  Seriously, my neighbors probably think I just burn the hell out of everything lol.  Anyway...I served these with an amazing version of rice pilaf, which I will post next :D

Link to original recipe: http://kitchenswagger.com/recipes/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/

Ingredients:

4 lamb loin chops
kosher salt and coarse ground pepper
1 T. olive oil
2 large garlic cloves, minced
2 tsp. fresh oregano, finely chopped
2 tsp. fresh rosemary, finely chopped
2-3 T. butter
1/4 c. Cognac (or Brandy)

Instructions:

1. Season loin chops generously with kosher salt and pepper.  Let rest at room temperature for at least 20 minutes (mine were out closer to an hour, I think).

2. In a large cast iron skillet, heat olive oil on medium-high until hot (this was 8 on my stove; original recipe calls for 'hi', but this I think would be too much on my stove (equivalent of 10)).  Place the loin chops in skillet and cook, undisturbed, for 3-4 minutes.  Turn and cook, undisturbed on other side, for additional 3-4 minutes.

3. Add the butter, followed by the Cognac (be careful--this will steam fast and a lot!), fresh herbs, then garlic.  Stir to melt butter and flip chops to coat in butter, cooking only for additional 1-2 minutes total (any more than this and the chops will be overcooked).

4. Remove from heat and serve with butter/pan drippings drizzled over steaks.  Enjoy!!