Since I've started eating more lamb, I've found a good use for all my cast iron skillets! (Does anyone else have way too many cast iron skillets of different sizes, together with cast iron dutch ovens?)
Anyway, back to the title- What do cognac, cast iron, garlic and lamb have in common? The answer is- in less than 20 minutes you can bring all of these items/ingredients together and serve a melt-in-your-mouth meal to your family or friends!
Lamb loin chops are the filet mignon of lamb (which has always been my favorite). The loin chop looks like miniature T-bone steaks, and is the leanest and most tender cut of lamb and best cooked at high temperatures in a cast iron skillet or grill.
For those on a paleo diet, you can replace the butter with ghee.
And, don't forget, that to make sure you are providing a healthy meal, source your lamb from your favorite grass fed sheep rancher!
Click here to print the recipe
