Grilled Lamb Chops with Porcini Mustard

Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    ounces dried porcini mushrooms

  • 2

    cups 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 5 pounds total), frenched if desired

Directions

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) 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 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley. Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon 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.

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