Description

This elegant Lamb Loin Chops recipe pairs succulent, brined and grilled lamb with a fragrant herb butter and a vibrant corn orzo salad. The herb butter is a blend of fresh parsley, dill, chives, thyme, and spices, adding a rich aroma and flavor to the perfectly seared lamb chops. The accompanying corn orzo salad combines grilled corn, cherry tomatoes, fresh herbs, and a tangy mustard vinaigrette, creating a well-balanced dish that’s perfect for a sophisticated dinner.

Ingredients

Scale

Lamb and Herb Butter

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)

Corn Orzo Salad

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)

Instructions

Brine the Lamb: Place the lamb loin chops on a wire rack set over a rimmed baking sheet and season generously with kosher salt on both sides. Refrigerate uncovered for at least 30 minutes and up to 6 hours to brine and enhance the flavor and tenderness.
Make the Herb Butter: Combine the butter, parsley, shallot, thyme, dill, chives, red wine vinegar, allspice, salt, and pepper in a food processor. Blend until smooth. Add lemon zest, honey, and crushed red pepper, pulsing briefly to combine. Taste and adjust seasoning. Spoon the butter onto parchment paper, form into a log, twist ends to seal, and refrigerate until firm.
Grill the Corn and Cook the Orzo: Lightly coat the corn with olive oil and grill over medium-high heat, turning occasionally, about 8 minutes until charred on all sides. Cool slightly, then cut kernels from the cobs. Cook the orzo in well-salted boiling water until al dente, drain, and let cool slightly.
Salt the Tomatoes and Make the Vinaigrette: Place the quartered tomatoes in a colander over a bowl. Sprinkle lightly with salt and let rest for 15 minutes to release juices. Reserve the tomato liquid. Whisk the reserved liquid with red wine vinegar, Dijon mustard, chopped shallot, honey, lemon zest, and lemon juice. Slowly whisk in olive oil to emulsify.
Assemble the Corn Orzo Salad: Combine the tomatoes, grilled corn kernels, cooked orzo, mint, parsley, chives, and radishes with the vinaigrette. Toss gently and adjust seasoning as needed.
Cook the Lamb Loin Chops: Slice the chilled herb butter into 8 rounds. Heat a large skillet with oil over high heat for 3 minutes. Add the lamb chops and sear 3 to 4 minutes until deeply browned. Flip chops, top each with herb butter, reduce heat to medium-high, and cook until internal temperature reaches 130°F for medium-rare, approximately 3 to 4 minutes. Transfer to a plate and rest for 5 minutes.
Serve: Plate the corn orzo salad and top with lamb loin chops. Spoon any pan butter and juices over the meat before serving for added flavor and moisture.

Notes

For different doneness levels: cook lamb to 125°F for rare, 140°F for medium, and 150°F+ for well done.
Resting the lamb after cooking allows juices to redistribute, keeping the meat moist.
The herb butter can be made ahead and stored in the refrigerator or freezer.
Salting the tomatoes helps to release their natural juices which enhances the vinaigrette.
Use fresh herbs for the best flavor in both butter and salad.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling and Pan Searing
Cuisine: American

Keywords: Lamb Loin Chops, Herb Butter, Grilled Corn, Orzo Salad, Summer Dinner, Elegant Lamb Recipe