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Mushroom Crusted Goat Chops

Mushroom crusted goat or lamb chops with a fresh salad of milkweed shoots and asparagus.
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Black trumpet mushrooms, Goat Chops, lamb chops, Mushroom rub
Servings: 4


Goat Chops and Mushroom Rub

  • 1 rack of goat or lamb
  • Kosher salt and fresh ground black pepper
  • Chopped fresh thyme about 1 tablespoon
  • 1/4 cup finely ground black trumpet or other dried mushrooms
  • Chives and chive flowers to garnish, optional

Fresh vegetable salad

  • Asparagus
  • Milkweed
  • Hickory nut oil or extra virgin olive oil
  • Fresh mint basil, dill, or cilantro, or just parsley
  • Radishes optional, mostly for color


Vegetable Salad

  • 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.

Lamb or Goat Chops

  • Cut the rack into single bone chops. Season the chops on both sides with salt, pepper and thyme. 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, season the cut sides of the 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, 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.