1-2tbspsoft unripened goat cheese to garnishoptional
Instructions
Mix the maple sugar, salt and pepper together in a small plate. Pat the lamb chops real dry and press them in the sugar mixture to coat them well on both sides.
Melt a few tablespoons of heat stable fat such as avocado oil or ghee in a heavy skillet (cast iron preferred) placed over high heat. When the pan is nice and hot, carefully place the lamb chops in it and allow them to cook undisturbed for a full minute, or until a nice crust forms. Using kitchen tongs, flip the chops to the other side and cook for one or two minutes or until a beautiful crust forms on that side too.
Lower the heat to medium, flip the lamb chops one more time and let them cook for another 2-3 minutes while basting them with the hot syrup that will have formed at the bottom of the pan, then remove to a plate.* Tent lightly and let the chops rest while you cook the mushrooms.
Remove any burnt bits from the pan (if present) and add the fresh mushrooms. Sauté them for about a minute until slightly softened, then add the rehydrated wild mushrooms. Continue cooking for about 2 to 3 minutes, or until the mushrooms are soft and golden. Add the maple syrup, fresh herbs and sprinkle lightly with salt and pepper. Stir delicately with a wooden spoon until well combined.
Place the lamb chops over the mushrooms, garnish with fresh herbs and sprinkle with the goat cheese if desired and then serve.
This dish is particularly delicious over a bed of creamy cauli-mash.
Notes
*Note that lamb is at its best when cooked rare to medium-rare, and this is what you will get if you follow these instructions. If you prefer your meat a little bit more on the medium to well-done side, flip the chops one final time and let them cook for an additional minute or two.