Grilled Lamb Chops with Porcini Mustard |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 embellishmentuntil you try them with a dab of the pungent porcini mustard. For tips on how to cut a rack of lamb into chops. 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:
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.
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.
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.
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.
5. Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
6. What to drink:Avignonesi Rosso di Toscana '05
7. 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.
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