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1
In a small bowl, cover the morels with the boiling water and let soak until softened, about 15 minutes.
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2
Drain the morels, reserving the liquid.
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3
Slice the morels 1/2 inch thick, discarding the stems.
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4
Pour the liquid into a bowl, leaving behind any grit.
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5
In a saucepan, cook the lamb scraps over moderately high heat, stirring often, until browned all over.
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6
Add the veal stock and cook over moderate heat until reduced to 1/2 cup, about 20 minutes.
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7
Strain the stock, add 1/2 cup of the morel liquid and cook until the sauce is reduced to 1/2 cup.
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8
Season with salt and pepper.
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9
In a large pot of boiling, salted water, cook the fava beans for 2 minutes.
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10
Using a slotted spoon, transfer the favas to a plate and let cool, then peel them.
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11
Return the water to a boil and add the Potato Gnocchi.
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12
Stir gently twice and let the gnocchi rise to the surface.
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13
Cook for about 1 minute; the gnocchi should be puffed and cooked through.
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14
Drain the gnocchi and transfer to an oiled plate.
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15
Preheat the oven to 400.
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16
In an ovenproof skillet, heat the oil until shimmering.
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17
Season the lamb with salt and pepper and cook, fatty side down, until browned and crusty, about 5 minutes.
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18
Turn the chops, transfer the skillet to the oven and roast for 10 minutes for medium rare.
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19
Let rest for 5 minutes on a cutting board.
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20
Melt 1/2 tablespoon of the butter in a large nonstick skillet.
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21
Add the morels and favas and cook over moderately high heat until warmed through, about 3 minutes.
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22
Add to the lamb sauce and swirl in 1 1/2 tablespoons of the butter.
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23
In the skillet, melt the remaining 2 tablespoons of butter over moderately high heat until golden.
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24
Add the gnocchi and thyme, season with salt and pepper and cook, tossing, until lightly golden.
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25
Spoon the gnocchi onto 4 plates and add the morels and favas.
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26
Slice the lamb between the bones and arrange on the plates.
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27
Drizzle any remaining sauce around the lamb and serve.
