Lamb Loin Chops with Cognac Butter Recipe (2024)

FAQs

Should I cook lamb in butter or oil? ›

Both work well for sautéing. Butter may be used for the rich flavor it provides, but it should not be used alone because it will burn easily. Use butter in combination with oil.

Lamb Chops are always best served to a target doneness of Medium Rare to Medium. We recommend first searing lamb chops on a hot cast iron for 1 minute per side then finish in a pre-heated oven set to 350 °F.

Common methods for cooking a pork chop include grilling and baking, both of which can work well, but we believe they are best pan-roasted over high heat or barbecued. Choose a bone-in chop wherever possible – the bone toils to prevent the chop from drying out and infuses the meat with a greater depth of flavour.

Lamb chops are very tender, so it's best to season with salt and pepper and cook (either pan fry or grill on a barbecue or chargrill pan), over high heat for a few minutes each side.

Using a stick of cold butter, Zelazo shapes the lamb with her hands. To create the fur, use a ricer and scrape the butter with a skewer. Place the butter strands on the lamb with the skewer, pressing into the form. Finish the lamb with cloves for eyes and kale for garnish.

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs. Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

What's the best way to cook lamb chops? Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Are lamb chops healthier than beef? ›

Nutrition: Lamb is a nutrient-dense meat that is rich in protein, iron, and vitamin B12. It is also lower in fat than beef and has fewer calories. Versatility: Lamb is a versatile meat that works well in a variety of dishes, from meatballs and burgers to shepherd's pie and curry.

Lamb chops are smaller than similar cuts of beef or pork, so plan on two loin chops or two or three rib chops per person.

It is fair to say that these are two of the most nutritionally complete foods on earth. If we were pressed to differentiate them, we'd point to the fact that lamb has more CLA and Omega 3s than beef–this makes it marginally healthier. But beef has more vitamin B12, zinc, and selenium.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle.

Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.