Porcini Mushroom Crusted Lamb Chops

5 from 1 vote

Mushroom crusted goat or lamb chops with a fresh salad of milkweed shoots and asparagus.

Prep Time30

Cook Time20

Course: Main Course

Cuisine: American, Italian

Keyword: Black trumpet mushrooms, Goat Chops, lamb chops, Mushroom rub

Servings:

Calories: 287kcal

1 rack of lamb or goat at room temperature
Kosher salt and freshly ground black pepper
Chopped fresh thyme about 1 tablespoon
1/4 cup finely ground porcini mushrooms ground in a spice grinder (about 1.5 oz)
Chives and chive flowers to garnish, optional

Remove all the leaves from the milkweed shoots except the top upper young leaves. Blanch the milkweed and asparagus in boiling salted water for 30 second to one minute, then transfer to a tray to cool naturally.
Cut the milkweed and asparagus into ½ inch long segments. Halve the radishes if using, then cut into ¼ inch wedges. Combine all the vegetables in a bowl, season to taste with the hickory nut oil, salt, pepper, and mint or other herbs to taste, and set aside or refrigerate.

Cut the rack into single bone chops. Season with salt pepper and thyme on both sides. Meanwhile, get a large pan hot, such as a 12 inch cast iron skillet. If you don’t have a hood vent, consider putting the pan on a grill so the house doesn’t get smoky.
When the pan is hot, just before you put the chops in the pan, coat the lamb chops with the mushroom flour, resisting the urge to toss or coat them completely since the mushroom powder will burn if it’s on the fatty cap portion of the chop.
Put the chops fat cap-side down in a hot pan (or a cast iron pan on a grill if you don’t have a hood vent in the house) and cook on medium-high heat until the fat has rendered out and the fat is nicely browned.
Flip the chops over to cook the seasoned sides of the chops until done to your liking (2 minutes per side for medium rare) then allow to rest on a cutting board for a few minutes while you toss the salad, adding the lemon juice at the end to taste.
Arrange 4-6 oz (roughly ½ - ¾ cup) of the vegetable salad on each plate, arrange two of the chops with the bones pointing away from the diner, drizzle with a splash of lemon, garnish with the chives and serve.

Dried porcini mushrooms are great, but other such as chanterelles and black trumpets will work too.