Buckwheat-Crusted Lamb Chops with Almond and Star Anise

Pat lamb chops dry with paper towels and place on a wooden board. Let them breathe at room temperature for 15 minutes—this is not rushing, this is reverence.

Mince 4 cloves garlic and grate 1 tablespoon fresh ginger. Rub the lamb chops all over with half the garlic-ginger mixture, 1.5 teaspoons salt, and 1 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and massage gently into the meat. Set aside.

Heat a dry cast iron skillet over medium heat. Add 1 cup buckwheat and toast, stirring constantly, for 4-5 minutes until fragrant and lightly golden. Transfer to a plate to cool.

In the same skillet over medium heat, toast 0.5 cup whole almonds for 3-4 minutes until fragrant and lightly browned. Coarsely chop and set aside.

Using a mortar and pestle or spice grinder, grind 2 whole star anise with 2 cloves garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until you have a coarse powder.

Combine the toasted buckwheat, chopped almonds, and ground star anise mixture in a bowl. Drizzle with 2 tablespoons olive oil and stir until the mixture clumps slightly when pressed.

Heat a heavy-bottomed skillet over high heat until smoking. Add remaining 2 tablespoons olive oil and let it shimmer.

Press each lamb chop firmly into the buckwheat crust mixture, coating one side generously. Lay crusted-side down in the hot oil.

Sear for 2-3 minutes without moving until a deep golden crust forms. Flip carefully and sear the other side for 2 minutes. The internal temperature should read 57°C for medium-rare.

Reduce heat to medium-low. Add 3 tablespoons butter, 1 whole star anise, and 1 teaspoon grated ginger to the pan. Baste the lamb chops continuously for 2 minutes, spooning the foaming butter over the crusted surface.

Remove lamb chops to a warm plate and let rest for 3-4 minutes. The carryover heat will bring them to 63°C—perfect medium-rare.

Strain the basting butter through a fine sieve and serve drizzled over the rested lamb chops. The crust should be golden, the char gentle, the aroma of star anise and roasted nut rising like a quiet prayer.