Lamb Loin Chops with Garlic Brandy Butter

This is an excellent and fancy lamb chop dish that does not take much effort. It's really a beginner's recipe but tastes like an elegant night out. I hope you give it a try!


When choosing lamb, I personally like to look for the pale pink cuts as they are young and have a much more mild, fresh flavour. The darker pink and reddish brown cuts will give off a more gamey flavour and smell when cooked.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings



  1. Season chops with salt and pepper all over, then add to a pan with 1 tablespoon of butter over high heat. Allow to cook for 4 to 5 minutes without touching.
  2. When first side is nicely caramelized, flip the chops over and cook another 5 minutes, undisturbed.
  3. Drop in the remaining 2 tablespoons of butter and pour in the brandy. Swirl the pan around and bring to a boil. Lower to a simmer.
  4. Sprinkle oregano onto tops of chops.
  5. Add the minced garlic into the butter sauce and give it a stir for a minute. Turn off heat.*
  6. Plate the chops with your favourite sides. Drizzle the brandy butter on top.

*If you'd like yours well done, add a couple more minutes of cooking time.

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