Lamb Loin Chops and Grilled Corn Salad
Servings: 4 | Prep: 30 min. | Cook: 30 min.
Recipe provided by American Lamb Board and created by of Homemade.
Directions
- Generously sprinkle the American lamb chops with kosher salt on both sides. Let it sit over a wire rack in he fridge to salt brine for at least 30 min and up to 6 hrs.
- Add everything for the herb butter into the food processor and process until smooth. Adjust for salt and pepper.
- Wrap in parchment paper and let it solidify in the fridge.
- Grill your corn until nice and charred.
- Cook your orzo in salted water until al dente. Drain and let cool slightly.
- Place the tomatoes on a colander with salt for 15 min.
- Use the herb butter as the base for the vinaigrette, add in shallots, mustard, lemon zest, lemon juice, vinegar and honey. Whisk in the olive oil.
- Add in tomatoes, mint, parsley, chives, radishes, orzo and corn.
- Preheat a pan for 3 min on high. Sear your lamb loin chops for about 3-4 min on med high until it has a nice hard sear. Flip, add a slice of the butter and cook for another 3 ish min. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare.
- Serve over the salad.
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Ingredients
- 8 American lamb loin chops
- 3 ears of corn
- 15 pint cherry tomatoes (quartered)
- 1 cup orzo
- 1/2 bunch parsley (chopped)
- 1/3 cup chives (chopped)
- 1/3 cup fresh mint leaves (chopped)
- 1 shallot (chopped)
- 25 tbsp red wine vinegar
- 1/2 cup + 2 tbsp olive oil
- 1 lemon (zest and juice)
- 15 tbsp dijon mustard
- 2 tsp honey
- 6 radishes (shaved and sliced in half)
Herb butter: - 1/2 large bunch of parsley
- 1 sprig of thyme
- 2 tbsp fresh dill
- 1/2 shallot (rough chop)
- 6 oz unsalted room temp butter
- 3 tbsp chives
- Zest of 1 lemon
- 1 tsp red wine vinegar
- 1/2 tsp allspice
- 1 tsp honey
- 1 tsp crushed red pepper
- Salt and pepper to taste
