Food My Muse

Salt Brine (30 mins - 6 hours ahead)
0 Place your lamb loin chops on a wire rack over a baking sheet. Generously sprinkle the chops with kosher salt on both sides. Let it sit in he fridge for at least 30 minutes and up to 6 hours.
Herb Butter
1 In the food processor, blend the butter, parsley, thyme, dill, shallot, chives, red wine vinegar, allspice, salt and pepper. Add the lemon zest, honey, crushed red pepper and pulse a few times. Taste and adjust for salt and pepper.
2 Lay out a piece or  parchment paper and scoop the butter onto the middle. Wrap it, shaping the butter into a cylinder or log. Take the ends of the parchment paper and opposite directions. Place in the fridge to solidify.
Corn Salad
3 Drizzle your husked corn with olive oil and grill until charred. Lay your corn down on a cutting board and, using a sharp knife, cut the corn kernels off the cob.
16 Cook your orzo in salted water until al dente. Drain and let cool slightly.
15 Place the chopped tomatoes in a colander with a bowl underneath. Sprinkle with salt and let rest for 15 minutes. Keep the tomato water.
18 To make the vinaigrette, take the bowl with the tomato water and add red wine vinegar, dijon mustard, chopped shallots, honey, lemon zest and a squeeze of lemon. Slowly drizzle in the olive oil while whisking to emulsify.
17 To the vinaigrette, add the chopped tomatoes, mint, parsley, chives, radishes, cooked orzo and corn. Mix well.
Lamb Loin Chops
11 Take your herb butter out of the fridge and cut it into 8 pieces.
8 Preheat a pan with oil for 3 minutes on high. Add your lamb loin chops and sear for 3-4 minutes on medium-high, or until it has a nice hard sear. Flip, add a slice of the butter and cook until the internal temp reaches 130℉ for medium-rare (see notes for other temps), about 3-4 minutes. Let rest for 5 minutes.
9 To serve, add the corn salad to a plate and place the herb butter Lamb Loin Chops on top. Enjoy!