Name: Lamb Loin Chops with Herb Butter and Corn Orzo Salad Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 8 American lamb loin chops; Kosher salt (for brining); 6 oz unsalted butter (room temperature); ½ bunch parsley (rough chopped); ½ shallot (rough chopped); 1 sprig thyme (leaves stripped); 2 tbsp fresh dill (stalks removed); 3 tbsp chives (rough chopped); 1 tsp red wine vinegar; ½ tsp allspice; 1 lemon (zest only); 1 tsp honey; 1 tsp crushed red pepper; Salt and pepper (to taste); 3 ears of corn; 1 drizzle olive oil (for grilling corn); 1 cup orzo; 1½ pint cherry tomatoes (quartered); 2½ tbsp red wine vinegar; 1½ tbsp Dijon mustard; 1 shallot (chopped); 2 tsp honey; 1 lemon (zest and juice); ½ cup olive oil (+ 2 tbsp for vinaigrette and salad); ⅓ cup fresh mint leaves (chopped); ½ bunch parsley (chopped); ⅓ cup chives (chopped); 6 radishes (shaved and sliced in half)

Ingredients

8 American lamb loin chops

Kosher salt (for brining)

6 oz unsalted butter (room temperature)

½ bunch parsley (rough chop)

½ shallot (rough chop)

1 sprig thyme (stripped off the stem)

2 tbsp fresh dill (lower stalk removed)

3 tbsp chives (rough chop)

1 tsp red wine vinegar

½ tsp allspice

1 lemon (zest only)

1 tsp honey

1 tsp crushed red pepper

Salt and pepper (to taste)

3 ears of corn

1 drizzle olive oil

1 cup orzo

1½ pint cherry tomatoes (quartered)

2½ tbsp red wine vinegar

1½ tbsp Dijon mustard

1 shallot (chopped)

2 tsp honey

1 lemon (zest and a squeeze of the juice)

½ cup olive oil (+ 2 tbsp)

⅓ cup fresh mint leaves (chopped)

½ bunch parsley (chopped)

⅓ cup chives (chopped)

6 radishes (shaved and sliced in half)

Instructions

Step 1: Place the lamb loin chops on a wire rack set over a rimmed baking sheet. Season generously with kosher salt on both sides. Refrigerate uncovered for at least 30 minutes and up to 6 hours to brine.

Step 2: In a food processor, combine butter, parsley, shallot, thyme, dill, chives, red wine vinegar, allspice, salt, and pepper. Blend until smooth. Add lemon zest, honey, and crushed red pepper, then pulse briefly to combine. Adjust seasoning as needed. Transfer the butter mixture to parchment paper, roll into a log, twist the ends to seal, and refrigerate until firm.

Step 3: Lightly coat corn with olive oil. Grill over medium-high heat, turning occasionally until charred on all sides, about 8 minutes. Let cool slightly, then cut kernels from the cobs.

Step 4: Cook orzo in well-salted boiling water until al dente. Drain and let cool slightly.

Step 5: Place tomatoes in a colander set over a bowl. Sprinkle lightly with salt and let rest for 15 minutes to release juices. Reserve the tomato liquid.

Step 6: Whisk reserved tomato liquid with red wine vinegar, Dijon mustard, chopped shallot, honey, lemon zest, and lemon juice. Slowly drizzle in ½ cup olive oil while whisking until emulsified.

Step 7: Combine tomatoes, grilled corn, cooked orzo, mint, parsley, chives, and radishes with the vinaigrette. Toss well and adjust seasoning if needed.

Step 8: Slice the chilled herb butter into 8 rounds. Heat a large skillet with 2 tbsp olive oil over high heat for 3 minutes. Add lamb chops and sear for 3 to 4 minutes until deeply browned.

Step 9: Flip chops, place a round of herb butter on each, reduce heat to medium-high, and cook until internal temperature reaches 130°F for medium-rare, about 3 to 4 minutes. Remove from heat and let rest for 5 minutes.

Step 10: To serve, arrange corn orzo salad on plates. Top with lamb loin chops and spoon pan butter and juices over the meat.

Tips & Variations

For a milder herb butter, reduce the amount of crushed red pepper or omit it altogether.

Try swapping the orzo for couscous or quinoa for a different texture.

Use fresh lemon juice instead of vinegar in the vinaigrette for a brighter flavor.

For more spice, add a pinch of smoked paprika to the herb butter.

FAQs

Can I prepare the herb butter in advance?

Yes, the herb butter can be made a day ahead and refrigerated. Just slice it when needed to top the lamb while cooking.

How do I know when the lamb is cooked properly?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F. Cook longer if you prefer medium or well-done, but be careful not to overcook as lamb loin chops are best when tender.