Ancho-Crusted Lamb Loin with...Ancho-Crusted Lamb Loin with Mezcal Jus and Smoked Corn Purée

A Michelin-caliber Mexican-fusion masterpiece featuring succulent, spice-rubbed lamb paired with a silky, smoky sweet corn purée and a rich, complex mezcal-infused reduction.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine the ancho chili powder, cocoa powder, ground coriander, cumin, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Thoroughly rub this spice blend over the lamb loin. Let the lamb rest at room temperature for 15 minutes to absorb the flavors.

2. 02

   To prepare the purée, melt 2 tablespoons of butter in a saucepan over medium-high heat. Add the corn kernels and sauté until they start to get a light, smoky char, about 6-8 minutes. Pour in the heavy cream, bring to a simmer, and cook for 5 minutes until the corn is tender.

3. 03

   Transfer the corn and cream mixture to a high-speed blender. Blend on high until completely smooth. Pass the purée through a fine-mesh chinois or sieve back into a clean saucepan to ensure a silky texture. Season with salt and keep warm.

4. 04

   Heat the olive oil in a heavy cast-iron skillet over medium-high heat. Sear the lamb loin on all sides to develop a deep, aromatic crust (about 2-3 minutes per side). Reduce the heat slightly and cook until the internal temperature reaches 130°F for medium-rare. Remove the lamb from the skillet and let it rest on a warm carving board for 10 minutes.

5. 05

   Discard excess fat from the skillet, leaving about 1 tablespoon. Add the minced shallots and cook for 1 minute until fragrant. Pour in the mezcal to deglaze, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by half.

6. 06

   Add the veal stock and thyme sprigs to the skillet. Reduce the heat to medium and simmer until the liquid reduces to a rich, glossy glaze that coats the back of a spoon. Remove the thyme sprigs, turn off the heat, and whisk in the remaining 2 tablespoons of cold butter to emulsify the sauce.

7. 07

   To serve, carve the rested lamb loin into thick medallions. Spoon a generous pool of the warm smoked corn purée onto the center of each plate. Arrange the lamb medallions elegantly over the purée. Drizzle the mezcal jus over and around the lamb, and garnish with fresh micro-cilantro if desired.