Stir together olive oil, salt, garlic and parsley in a glass dish. Add lamb chops and marinate for 30 minutes.

Heat a cast iron skillet until very hot; lower flame to medium. Place lamb chops in the pan and sear until a crust has formed and meat can be easily moved, about three minutes.

Turn chops over and sear two minutes on the other side. Remove from pan and set aside.

Using the same skillet, sauté shallots until translucent. Add wine and maple syrup. Bring to a boil and cook for five minutes to thicken. Add chestnuts. Return chops to the pan and spoon sauce over the meat.

Serve immediately.

If you prefer your meat well-done, place the pan in an oven heated to 375 degrees Fahrenheit for eight to 10 minutes.