Lamb Loin Chops on Corn Hash

Loin chops are the most tender part of a lamb. Way more tender than chops from the rack of lamb. This Recipe comes from my friends at Animal, Jon and Vinny and taknig their advice lamb is best served medium rare.

Annotated Cooking Notes: Making it all in one dish really does make the difference. Using the grease from the lamb really infuses the hash.

Ingredients

5 tablespoons canola or grapeseed oil

1 large Yukon Gold or russet potato, peeled and diced into ½-inch cubes

1½ teaspoons kosher salt

1 fennel bulb, fronds and stalks removed, cored and finely chopped

1 large yellow onion, finely chopped

3 ears of corn, kernels sliced off the cob

3 tablespoons finely chopped roasted red peppers (from a jar is fine)

2 teaspoons finely chopped fresh chives

1½ teaspoons finely chopped fresh flat-leaf parsley

4 1- to 2-inch-thick lamb loin chops

FOR THE SAUCE

½ small shallot, finely chopped

1½ teaspoons sugar

1/4 teaspoon salt

1/2 cup dry sherry

4 tablespoons (½ stick) unsalted butter

Directions

HEAT 2 tablespoons of the oil in a nonstick skillet over medium-high heat for 2 minutes. Add the potatoes and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a large bowl, season with ½ teaspoon of the salt, and set aside.

Reduce the heat to medium and add 2 more tablespoons of the oil, the fennel, and the onions. Cook until caramelized, soft, and brown, 10 to 12 minutes, and then season with ½ teaspoon of salt. Transfer to the bowl with the potatoes and add the corn to the skillet. Cook the corn until tender, about 3 minutes, and add to the bowl with the vegetables along with the peppers, chives, and parsley. Turn the heat to low and use paper towels to quickly wipe out the skillet.

Sprinkle the lamb chops with the remaining ½ teaspoon of salt. Add the remaining 1 tablespoon of oil to the skillet, increase the heat to medium-high, and sear the lamb until browned on each side, 6 to 8 minutes total. Transfer to a plate and set aside while you make the sauce.

Drain off any fat in the pan and reduce the heat to medium. Add the shallots, sugar, salt, and sherry. Cook for 2 to 3 minutes or until the liquid is reduced by half. Swirl in the butter. Taste for seasoning, pour over the lamb chops, and serve.