This recipe is perfect for someone who enjoys the richness of foie gras without the overt visual of a goose liver staring them in the face. It's also a relatively easy recipe for those who are skeptical in their abilities in handling an otherwise uncommon ingredient. Don't forget to gnaw the crispy heaven that is the bone. If you don't like this dish, you truly have no soul. I've emailed amazing photos! —justin rashbaum
long rib lamb chops
Inch cut from a foie gras terrine
Inch cut of yellow french butter
unsalted shelled pistachios
crushed black tellicherry peppercorn
In This Recipe
Make sure the lamb chops are well cleaned, removing any sinew (white covering attached to the chop. Trim some of the fat off the chop handle if it's overly thick but be sure to leave some fat, as this is the delicious, crispy part you will want to indulge in later.
Blend 2 inch equal parts of the room temperature yellow french butter foie gras terrine and pinch of kosher salt with a fork until the two have an evenly colored consistency. Microwave the mixture for 15 seconds (just enough to liquify the mixture).
Using a brush (or I prefer hand), massage the mixture into each chop, both chop and handle. Apply pinch of kosher salt to each side of the chop. Let rest uncovered for 15 minutes.
In a medium heat pan (prefer tin lined copper) add 1 inch of the cut yellow butter to the pan, careful not to burn the butter. Add the chops in opposing orientations so all 4 chops fit in the pan. As one side crisps and browns, you will see a tannish- brown butter form. Let the one side cook untouched for approximately 3 minutes.
Lower the heat and tilt the pan so that the foie gras butter pools at the bottom and the chops are largely off the heat at the top. Spoon the mixture over the chops repeatedly for approximately 2-3 minutes. Flip the chops over and repeat, allowing the other side to also cooked untouched for approximately 2 minutes before spooning the mixture over.
Sprinkle a finely blended (in a spice grinder) mixture of the pistachio and fennel seeds over the chops. I like to lightly toast the mixture for 1 minute in a dry pan to release the oils from the mixture. Do not burn the mixture. The mixture will adhere to the chops and handle.
Remove the chops from the pan and plate. No need to let the chops rest for more than a minute. Add a sprinkle of the black tellicherry pepper. You may spoon over the residual butter or serve alongside a crispy bread.