Name: Grilled Lamb Chops with Porcini Mustard
Cook time: 25 min
Total time: 1 hr
Yield: Makes 8 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

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Grilled Lamb Chops with Porcini MustardRoland Bello

Rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, these chops are so good that you might imagine they need no further embellishment—until you try them with a dab of the pungent porcini mustard. For tips on how to cut a rack of lamb into chops.

Cooks' Notes:

•Porcini mustard, without parsley, can be made 1 day ahead and chilled. Bring to room temperature, then stir in 2 tablespoon parsley and sprinkle with remainder.
•Rosemary mixture can be made 8 hours ahead and chilled.

Recipe notes

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