A crisp seared lamb chop blanketed in a velvety sauce with woodsy undertones. If you’re looking for a quick, high protein, zero carb meal, cast iron lamb chops with cognac sauce are for you. They taste as stunning as they look!
To be honest I created this recipe purely because I wanted a reason to use a nip of cognac taking up room in my cupboard. My knowledge of alcohol being almost zero, made me unsure about the best way to use it . The bottle itself gave no flavor indications or helpful tidbits, making it difficult to decide what food paired best with it. In fact, all I gathered from the bottle itself was that it’s “Very special”…….not helpful
A flavor profile being all I was really looking for, I did what all moments of curiosity call for. I Googled it.
As usual, I was met by an overwhelming abundance of information. None that just tell me what the darn thing tastes like. I did what I should have done in the first place. I opened the bottle, braced myself, and took a tiny taste.
I’m no drinker and when my eyes stopped watering, my assessment of it’s taste; It has a strong and earthy flavor. Ok, mystery solved.
Cast iron lamb chops with cognac sauce it will be
Playing off the earthy flavor of the cognac, I coat the lamb in a mixture of spices including rosemary and garlic. To achieve a really crisp crust on the lamb I use my beloved cast iron skillet. You can use any heavy bottom skillet in place of a cast iron one, but I don’t recommend it.
Once the lamb is nicely seared, I finish cooking it in a boozy bath of cognac and a little light butter.
And that is it.
I place my cast iron lamb chops with cognac sauce on my plate in 15 minutes from start to finish! Rounding out the meal I pair it with my super creamy mashed potatoes!
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped
- 4 lamb loin chops
- 2 tablespoons light butter
- ¼ cup cognac
- more fresh rosemary for serving
- In a small bowl mix together the salt and pepper, garlic and rosemary. Rub this mixture all over your lamb chops.
- Heat a large skillet sprayed with cooking spray on high. When hot add in your spice rubbed lamb chops and cook undisturbed for 3-4 minutes. Flip and cook 3-4 minutes on the other side or until you have a good brown crust formed on both sides.
- Add the light butter and cognac into the skillet. Once the butter is fully melted let it simmer for 1-2 minutes, basting the lamb in the sauce as it cooks, or until it is cooked to your liking.
- Remove from the skillet and place plates. Top with the cognac sauce and fresh rosemary.
This meal is so fancy looking that I wish company stopped over to witness its beauty. But then I would have to share, so actually I’m glad I had no visitors. I’m happy to have this glorious meal all to myself, saving just enough room to cap it off with a stack of Oreo cream cheese cookies. As a bonus, making this whole recipe for myself, I get to enjoy the leftovers of lamb for lunch the following day.