Lamb Loin Chops in Herb Butter

Make the Herb Butter: Add the butter, parsley, shallot, thyme, dill, chives, red wine vinegar, allspice, salt, and pepper to a food processor. Blend until smooth. Add the lemon zest, honey, and crushed red pepper, then pulse briefly to combine. Taste and adjust for salt and pepper. Spoon the butter onto parchment paper, roll into a log, twist the ends to seal, and refrigerate until firm.

Grill the Corn and Cook the Orzo: Lightly coat the corn with olive oil. Grill over medium-high heat, turning occasionally, until charred on all sides, about 8 minutes. Set aside to cool slightly, then cut the 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 tomatoes in a colander set over a bowl. Sprinkle lightly with salt and let rest for 15 minutes to release their juices. Reserve the tomato liquid. To the reserved tomato liquid, whisk in the red wine vinegar, dijon mustard, chopped shallot, honey, lemon zest, and lemon juice. Slowly drizzle in the olive oil while whisking until emulsified.

Assemble the Corn Orzo Salad: Add the tomatoes, grilled corn, cooked orzo, mint, parsley, chives, and radishes to the vinaigrette. Toss well and adjust seasoning if 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 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 the internal temperature reaches 130°F for medium-rare (see notes for other temps), about 3 to 4 minutes. Transfer to a plate and rest for 5 minutes.

Serve: Add the corn orzo salad onto plates and top with the lamb loin chops, spooning the pan butter and juices over the meat before serving.