Dinner

Pan-Seared Lamb Chops with Charred Corn Purée & Black Garlic Jus

Name: Pan-Seared Lamb Chops with Charred Corn Purée & Black Garlic Jus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 lamb loin chops (about 8 oz each, 1.5 inches thick); sea salt and cracked black pepper; 1 tablespoon neutral oil; 2 tablespoons unsalted butter, divided; For the corn purée: 2 ears fresh corn, kernels removed; ½ small shallot, minced; 1 cup vegetable or light chicken stock; 2 tablespoons heavy cream; ½ teaspoon honey; pinch of white pepper; For the jus: ½ cup lamb or beef stock; 2 tablespoons dry red wine; 3 whole black garlic cloves, halved; 1 thyme sprig; 1 bay leaf; 1 teaspoon cold butter; fleur de sel and Maldon salt for finishing; fresh thyme sprigs for plating

Perfectly seared lamb chops (loin cut) with a crispy-edged crust, served over a silken charred corn purée and finished with a glossy, fermented black garlic jus that brings savory depth. Each element plays a role: the lamb is tender and mineral, the corn is sweet with a burnt edge, the jus is dark and umami-forward.

655cal 23gprotein 9gcarbs 57gfat 20min prep 30min cook 2serves

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