Lamb Chop with Herbs and Foie Gras Recipe
 
 
Recipe type: Meat and poultry
Cuisine: Polish Cuisine
Ingredients
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.
Recipe by Food'n'chef at https://old.foodnchef.com/barani-otbivnye-s-travami-i-fua-gra/