Recipe: Lamb Chops with Porcini Mushrooms

1 In a saucepan place your cleaned pearl onions a little thyme, 1 bay leaf, a little dried porcini (if possible) salt with coarse salt, then add water to cover, cook 10 minutes after boiling resumes.

2 Meanwhile in a large skillet put a little duck fat and a tablespoon of olive oil, when it is very hot sear your lamb chops 2 minutes on each side, then salt and pepper and remove them to a covered casserole keeping the skillet and remaining fat in it.

3 Chop your porcini feet into fine duxelles (small squares), heat your skillet and first cook your whole heads on high heat 3 to 4 minutes salt and pepper then remove them placed on your waiting lamb chops.

4 Still in this skillet pour your duxelles with a clove of garlic split in 2 salt pepper toss this for about 3 minutes then remove to a bowl.

5 Test the cooking of the potatoes (with the tip of a knife), then drain them.

6 Cut very thin slices of garlic from the remaining cloves then using a thin knife insert halfway into each potato, then melt still in your same skillet the rest of the duck fat and olive oil and roast your potatoes until they have nice golden colors.

7 Then place your lamb chops on an oven-safe dish with potatoes, duxelles, porcini heads and the rendered juice 3 minutes at 200° (th7).

8 Quickly arrange on hot plates the duxelles on the chops topped with porcini heads, the confit potatoes around and a little remaining juice.