Royal Osetra Caviar Lamb Chops
These herb-crusted caviar lamb chops are seared and roasted to a rosy medium-rare, crowned with chilled crème fraîche and Royal Osetra. This is a dinner for candlelight, not a weeknight rush. Keep the caviar cold and add it at the very last second, so the pearls stay firm against the warm lamb.
Serves 2 · Prep 30 min · Cook 45 min
Ingredients
Herb-Crusted Lamb
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1 frenched rack of lamb (8 bones), cut into 4 double-bone chops
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2 tbsp Dijon mustard
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2 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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2 garlic cloves, minced
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2 tbsp olive oil
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Flaky sea salt and cracked black pepper
Charred Vegetables
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4 small carrots and 2 parsnips, halved lengthwise
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6 asparagus spears or a handful of haricots verts, cut into short pieces
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1 tbsp olive oil, salt, pepper
Parsnip Purée
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2 parsnips, peeled and chopped
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1 cup whole milk
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2 tbsp unsalted butter
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Pinch of salt
To Finish
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½ cup crème fraîche
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Zest of ½ lemon
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1 tin (30g) Midnight Indulgence Royal Osetra
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Thyme sprigs, micro greens and edible violas
Method: Preparing the Caviar Lamb Chops
Prepare the lamb. Let the chops sit at room temperature for 30 minutes. Pat dry and season well with salt and pepper. Mix the rosemary, thyme, garlic and 1 tbsp olive oil into a paste.
Roast the vegetables. Heat the oven to 425°F. Toss the carrots and parsnips with oil, salt and pepper and roast for 25 to 30 minutes until deeply charred at the edges. Add the asparagus or haricots verts for the last 8 minutes.
Make the purée. Simmer the chopped parsnips in the milk for 15 to 18 minutes, until tender. Blend with the butter and salt until silky, adding a splash of the milk if needed. Keep warm.
Sear and crust. Heat the remaining oil in an oven-safe skillet over high heat. Sear the chops for 2 minutes per side until browned. Brush the tops with Dijon and press on the herb paste.
Finish in the oven. Lower the oven to 400°F and roast the chops for 6 to 8 minutes, until they reach 130°F inside for medium-rare. Rest for 8 minutes.
Prepare the crème fraîche. Stir the lemon zest into the crème fraîche and keep it chilled.
Plate. Sweep the parsnip purée across a warm shallow bowl. Lean two chops against each other with the bones rising, and arrange the charred vegetables alongside. Spoon a chilled dollop of crème fraîche on top of each chop.
Crown with caviar. At the very last moment, use a mother-of-pearl spoon to heap the Royal Osetra onto the crème fraîche. Finish with thyme, micro greens and a viola.
Notes for Perfect Caviar Lamb Chops
Keep the caviar cold. Never set it directly on hot meat. The chilled crème fraîche acts as a cool cushion and keeps the pearls firm.
Use the right spoon. Metal spoons can leave a metallic taste. Mother-of-pearl keeps the flavor pure.
Pairing: a brut Champagne, or a chilled Pinot Noir for something deeper.
These caviar lamb chops serve two and come together in about 75 minutes, making them ideal for an anniversary, a dinner party, or any evening worth marking. For the best result, take the Royal Osetra out of the refrigerator only when you're ready to plate, and serve the chops while the crème fraîche is still cold against the warm lamb.