Herb-Crusted Lamb | Miso Corn

The first thing I did when I came home from J&J's wedding in Napa was open up my Ad Hoc at Home cookbook to see if TK included a recipe for his Herb-crusted Lamb Sirloin. AND HE DID! Only slightly modified as the recipe calls for a rack of lamb in place of the sirloin.

We decided to try this recipe, along with the Momofuku miso corn recipe for Mother's Day. And of course, we took the opportunity to hit up the Silverlake Farmer's Market for some fresh, local ingredients.





We ended up getting some sweet corn, parsley, thyme, onions and fresh miso.



We also took this opportunity to pay McCall's Meat and Fish Co. a long, overdue visit. We instantly fell in love with the quaint store with its well-stocked display cases. It was a foodie's paradise! Kurobuta pork, kumamoto oysters, lamb, quail, and even bison! It took alot of restraint to only leave with the lamb loin.



Being the only two customers in the store, we had a chance to chat it up with one of the owners, Nathan McCall. He was very friendly and super knowledgable about the meats and cooking. It was only afterwards that we found out he cooked at Sona, Daniel AND Arzak!!!

Anyways, back to the lamb. We couldn't follow the recipe exactly due to lack of certain appliances such as a food processor and roasting rack.

Herb-Crusted Lamb Loin
Adapted from Ad Hoc at Home

Ingredients
Lamb loin
Honey
Dijon mustard

Coating:
Panko
Anchovy fillets, minced
Rosemary
Parsley
Butter, softened
Garlic, roasted

Directions
Finely chop and mince the rosemary and parsley.



Mix together the butter, anchovies and garlic into a paste. Add panko and herbs and lightly combine.



Score the fat side of the lamb and sear all sides in a hot pan.



Spread the honey and mustard mixture on the fat side of the meat and lightly press in panko mixture. We finished the lamb in the oven at 425 degrees for 15-20 minutes.



Sweet Corn with Miso Butter
Adapated from the Momofuku cookbook



Ingredients
Bacon
Fresh corn off the cob
White miso
Butter
Pepper
Onions, roasted

The recipe calls for Miso Butter which is basically a 1:1 ratio of miso and butter mixed together. Since everything went into the pan at once, it's not necessary to make the miso butter separately.

Basically cook bacon until crisp, throw in the corn to brown and then add all the other ingredients in for some yummy goodness. There was alot of flavor packed into the dish and all the other ingredients almost overpowered the simplicity and sweetness of the corn. The next time we make this, we will add some roasted fingerlings to absorb some of the flavor.