Grilled Lamb Chops with Porcini Mustard

Ingredients for Grilled Lamb Chops with Porcini Mustard

• 60g dried porcini mushrooms

• 475ml boiling-hot water

• 2 tablespoons Dijon mustard

• 1 tablespoon unsalted butter

• 3 tablespoons chopped flat-leaf parsley, divided

• 2 tablespoons rosemary leaves

• 1 tablespoon kosher salt

• 7 large garlic cloves, minced

• 2 tablespoons extra-virgin olive oil

• 24 rib lamb chops (about 3/4 inch thick

• 4 1/2 to 2.3kg total), frenched if desired

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (475ml ) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.

Boil mushroom liquid in saucepan until reduced to about 60g , 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoons pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoons parsley.

Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoons pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.

Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.

Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.

Avignonesi Rosso di Toscana '05

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