Imagine a dish that combines the rich, succulent flavors of perfectly seared lamb with a vibrant corn and pepper medley that will make your taste buds dance with joy. This Porterhouse of Lamb with Corn and Pepper Chow is not just a meal—it's a culinary adventure that elevates home cooking to restaurant-quality elegance. Whether you're looking to impress dinner guests or treat yourself to a luxurious weeknight dinner, this recipe promises to be your new go-to showstopper.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 porterhouse lamb chops
- 2 cups corn, fresh or frozen
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove lamb porterhouse chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the lamb chops generously with salt, pepper, and half of the chopped fresh rosemary.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add 1 tablespoon olive oil.
- Once the pan is hot, carefully place lamb chops and sear for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove lamb chops from the pan and let them rest on a cutting board, loosely tented with aluminum foil to retain heat.
- In the same skillet, add remaining olive oil and reduce heat to medium.
- Sauté diced onions until translucent, approximately 3-4 minutes.
- Add diced red bell pepper and cook for an additional 2 minutes.
- Add corn kernels and remaining rosemary, stirring frequently and cooking for 5-6 minutes until corn is tender and slightly caramelized.
- Season corn mixture with salt and pepper to taste.
- Plate the corn and pepper chow as a base, then place rested lamb porterhouse chops on top.
- Serve immediately, garnishing with additional fresh rosemary if desired.
Tips
- Temperature is Key: Always let your lamb chops come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Moisture Management: Pat the lamb chops completely dry before seasoning. This crucial step helps achieve that gorgeous golden-brown crust that locks in flavor.
- Pan Selection Matters: Use a heavy-bottomed cast-iron skillet or stainless steel pan to get the best sear and develop rich, caramelized flavors.
- Resting is Crucial: Allow your lamb to rest after cooking. This helps redistribute the juices, ensuring each bite is tender and succulent.
- Rosemary Magic: Fresh rosemary is your flavor secret weapon. Don't be shy about using it both during cooking and as a final garnish.
- Corn Caramelization Tip: When cooking the corn, let it sit briefly in the hot pan to develop those delicious caramelized edges that add depth to the dish.Pro tip: For the most impressive presentation, slice the lamb against the grain and arrange it artfully over the corn and pepper chow for a restaurant-worthy plating.
Nutrition Facts
Calories: 232kcal
Carbohydrates: 16g
Protein: 15g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 30mg
