Lamb Chop with Herbs and Foie Gras

Lamb Chop with Herbs and Foie Gras is an indulgent, sophisticated dish that brings together the tender, juicy flavors of perfectly seared lamb chops and the rich, buttery decadence of foie gras. The herbs infuse a fragrant, earthy quality to the lamb, while the foie gras adds a luxurious and melt-in-your-mouth texture. This dish is best suited for special occasions, a romantic dinner, or any celebration that calls for an extravagant, flavor-packed main course. The heartiness of lamb and the richness of foie gras make it a perfect match for the cooler months, making it a quintessential dish for fall and winter when you can truly savor its bold flavors

Lamb Chop with Herbs and Foie Gras

Difficulty Level: Hard
Calories: 700
Cooking Time: 50 min

Ingredients:

Lamb Chop with Herbs and Foie Gras-2
For the sauce:
  • Demi glace 100g
  • Baked garlic 10g
  • Cream 32% 15 ml
  • Foie Gras 10g
For the Pisaladiere:
  • 1 Onion
  • French pastry 100g
  • Black olives 20g
  • Anchovies 5g
  • Cherry tomatoes 40g
  • Parmesan cheese 10g
  • Olive oil 5ml
  • Butter 10g
  • Brown sugar 5g
  • Provencal herbs 2g
For the Lamb chops:
  • Bread crumbs 20g
  • Rosemary 1g
  • Thyme 1g
  • Butter 20g
  • Dijon mustard
  • Lamb chops 200g

Instructions:

For the sauce:
  1. Peel baked garlic, blend with demi glace and cut down a half of voulme.
  2. Add foie Gras and cream.
  3. Boil and press it trough the sieve, add cold butter.
  4. Flavor with salt and pepper
For the Pisaladiere:
  1. Get fried an onion in butter, add brown sugar and caramelize.
  2. Blend olives, anchovies, Parmesan cheese and Provencal herbs.
  3. Add olive oil.
  4. Bake a mould from the French pastry, coat an olive paste and next caramelized onion.
For Lamb chops:
  1. Firstly clean the lamb chops and flavor with pepper and salt.
  2. Spread the Dijon mustard on meat.
  3. Mix the rest of ingredients together.
  4. Coat in by received pate and bake 15 minutes in 190 C with a few cloves of garlic.
Serve:
  1. Cut chops that every piece of meat contains a bone, put it on heated pisalandiere, glaze with warm sauce, decorate with fresh herbs and baked garlic.

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