My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb’s luscious pan juices to good use. Since lamb has such a unique, assertive flavor, I decided to challenge it a bit by replacing the pastry with relatively mild yet fleshy oyster mushroom. Mmmm! The juices from the roasting lamb chops drench the mushrooms as they roast. Add to that the intense, earthy flavor of black truffle butter, and you have a special meal in 30 minutes.
Choose a roasting pan that fits the mushrooms without piling them on top of one another or leaving space between them.