Name: Lamb Loin Chops in Herb Butter with Corn Orzo Salad Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
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 tsp honey; 1 tsp crushed red pepper; 1 lemon (zest only); 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 juice); ½ cup olive oil (+ 2 tbsp extra); ⅓ cup fresh mint leaves (chopped); ½ bunch parsley (chopped); ⅓ cup chives (chopped); 6 radishes (shaved and halved)

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 (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

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 juice)

½ cup olive oil (+ 2 tbsp for cooking)

⅓ cup fresh mint leaves (chopped)

½ bunch parsley (chopped)

⅓ cup chives (chopped)

6 radishes (shaved and sliced in half)

Instructions

Step 1: Brine the lamb by placing the loin chops on a wire rack 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.

Step 2: Make the herb butter by blending the butter, parsley, shallot, thyme, dill, chives, red wine vinegar, allspice, salt, and pepper in a food processor until smooth. Add lemon zest, honey, and crushed red pepper, then pulse briefly to combine. Adjust seasoning. Roll the butter into a log on parchment paper, twist the ends, and refrigerate until firm.

Step 3: Grill the corn by lightly coating with olive oil and cooking over medium-high heat, turning occasionally, until charred, about 8 minutes. Let cool, then cut kernels from cobs. Meanwhile, cook orzo in salted boiling water until al dente. Drain and cool slightly.

Step 4: Salt the tomatoes by placing them in a colander over a bowl, sprinkling lightly with salt, and letting them rest for 15 minutes to release juices. Reserve the tomato liquid. Whisk together the reserved liquid with red wine vinegar, dijon mustard, chopped shallot, honey, lemon zest, and lemon juice. Slowly whisk in olive oil to emulsify.

Step 5: Assemble the corn orzo salad by combining tomatoes, grilled corn, orzo, mint, parsley, chives, and radishes with the vinaigrette. Toss well and adjust seasoning if needed.

Step 6: Heat a large skillet with 2 tablespoons olive oil over high heat for 3 minutes. Slice the herb butter into 8 rounds. Sear the lamb chops for 3 to 4 minutes until deeply browned. Flip the 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 (adjust timing for preferred doneness), about 3 to 4 minutes. Transfer to a plate and rest for 5 minutes.

Step 7: Serve by plating the corn orzo salad and topping with the lamb loin chops. Spoon the pan butter and juices over the meat before serving.

Tips & Variations

For extra flavor, marinate the lamb chops with garlic and rosemary before brining.

Swap the orzo for quinoa or couscous for a different grain option.

Use smoked paprika instead of crushed red pepper for a milder spice and smoky note.

The herb butter can be made a day ahead to deepen the flavors.

Cook the lamb chops to your preferred doneness by using a meat thermometer: 125°F for rare, 140°F for medium.

FAQs

Can I use frozen lamb loin chops for this recipe?

It’s best to use fresh or fully thawed lamb chops for even cooking and the best texture. If using frozen, thaw completely in the refrigerator before proceeding.

Can I prepare the herb butter without a food processor?

Yes, you can finely chop all the herbs and shallot by hand and mix them thoroughly into softened butter with a spoon. The flavor will be just as delicious.