¼ cup sliced butter
2 cups cloves shallots
¾ quart heavy cream
½ cup chicken stock
1 teaspoon Dijon mustard
3 tablespoons buttermilk blue cheese
1 tablespoon shiro dashi
½ cup lamb jus
½ cup each black and green peppercorns, re-hydrated in brandy
1 Frenched rack of Australian lamb, cut into 3 portions of double-cut chops
3 teaspoons Spanish olive oil
3 cloves garlic, smashed
3 sprigs lemon thyme
Salt and freshly ground black pepper
For the Au Poivre Sauce:
Melt the butter in a saucepan, and sweat the shallots and garlic until translucent. Deglaze the pan with 1 tablespoon of brandy, and add the heavy cream and chicken stock; reduce until thick. Once the mixture is reduced, pour it into a blender and blend until smooth. Add the mustard, Buttermilk Blue, shiro dashi, lemon juice, lamb jus, and peppercorns. Finish the sauce with a splash of raw brandy.
For the Australian Lamb Chops:
Put each lamb portion into a vacuum bag with 1 teaspoon olive oil, 1 clove smashed garlic, 1 sprig of lemon thyme, and a pinch of lemon zest. Seal the bag, and cook in the bath of an immersion circulator at 72°C for 10 to 12 minutes. Remove the lamb from the bags and season with salt, black pepper, and fenugreek. Heat the butter in a pan, and pan-roast each chop while basting with butter. When the desired temperature is reached, remove the chop from the pan and rest.
To Assemble and Serve:
Slice each Australian Lamb Chop into 2 pieces and plate. Ladle a healthy spoonful of the Au Poivre sauce around the lamb, and finish with a sprinkling of ground fenugreek.