- 4 lamb loin chops
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil, divided
- 1 tablespoon sesame oil
- Thyme leaves from 3 sprigs
- 3 cloves garlic, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 4 cobs of corn, corn cut off
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup edamame
- 3 sprigs thyme
- Juice of a lemon
- ¼ cup mint, chopped
To make the marinade for the lamb, whisk together both vinegars, 2 tablespoons of olive oil, sesame oil, thyme, garlic, salt and pepper. Add the lamb and marinate at room temperature for 20 minutes or refrigerate up to 2 hours.
Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. Remove the lamb from the marinade, patting the lamb dry with a paper towel. Season both sides with salt and pepper. Place the lamb in the hot skillet and cook it for 3 minutes or until the lamb has a nice deep brown sear. Turn the lamb to sear the other side. Lower the heat and continue to cook for about 3-4 minutes or until the lamb is about medium (about 125°F). Remove the lamb from the pan to a plate to rest.
For the succotash, heat 1 tablespoon of olive oil over medium heat in a 5 QT SmartSteam™. Add the onion and the red pepper to the pan and season it with salt and pepper. Cover the pan with the lid and cook for about 2 minutes. Mix in the corn, thyme, tomatoes and edamame and season again. Cover the pan with the lid and let the mixture cook for 2 additional minutes.
Remove the pan from the heat and stir in the juice of a lemon and the fresh mint. Taste for seasoning.
Serve the lamb alongside the succotash. Garnish with additional herbs.