Grilled Lamb Chops with Porcini Mustard
Succulent grilled lamb chops coated with a fragrant rosemary-garlic rub, served with a rich porcini mushroom-infused Dijon mustard sauce. This elegant dish combines earthy mushroom flavors with perfectly grilled meat.
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
- •2 tablespoons rosemary leaves
- •1 tablespoon kosher salt
- •7 cloves large garlic
- •2 tablespoons extra-virgin olive oil
- •24 pieces rib lamb chops
- •frenched
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
17 min
- 3.
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.
5 min
- 4.
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.
12 min
- 5.
Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
2 min
- 6.
Avignonesi Rosso di Toscana '05
