In a large sauté pan, over medium heat, add the oil. Add the fiddlehead ferns and shallots. Season with salt and pepper. Sauté for 2 minutes. Add the crawfish and beans. Season with salt and pepper. Sauté for 1 minute. Add the reduction and bring to a simmer. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the parsley. Serve with the lamb chops.
Yield: 4 to 6 servings