-
1
Combine the pistachios and fennel seeds. Heat for roughly 1 minute in a dry pan on low heat to draw out the oils. In a spice grinder, coarsely grind the mixture. Set aside.
-
2
Fork together 2 inch cuts of room temperature foie, butter and a pinch of kosher salt until the mixture has an even color. Place in a microwave for 15 seconds or until most of the mixture has unsolidified. Spoon mix the rest by hand into a liquid consistency.
-
3
Rub the mixture with a brush or by hand (preferred) into the lamb chops, both on the chop and the handle. Add a sprinkle of kosher salt to both sides of each chop. Keep some fat on the handle. This will crisp up to heavenly goodness.
-
4
Heat a pan up to medium heat (tin lined copper preferred). Add a 1 inch cut of butter until melted. Add the chops in alternating orientation. You will see a greyish brown butter start to pool around the chops. Cook for roughly 3 minutes untouched. Lower the heat and tilt the pan so that the buttery mixture pools at the bottom of the pan (the chops will be largely off the heat so only the butter is in contact with the heat). Spoon the mixture over the chops for roughly 1 minute.
-
5
Turn the chops over. At this point, the chops should have a nice crust on one side. Repeat on the other side, cooking the chop for roughly 2 minutes before spooning the mixture again. A whole lotta basting going on!
-
6
Sprinkle the pistachio-fennel mixture on both sides while the chops are still in the pan (just for a few seconds, being careful not to burn the mixture. For a more elegant presentation, dip half the head of each chop in the mixture (to resemble a half chocolate covered strawberry). Add a pinch of the tellicherry pepper to each chop and serve.
-
7
Bonus! Drizzle the remaining butter on a crispy baguette and sprinkle with residual pistachio-fennel mixture.
