Grilled Lamb Chops with Porcini Mustard

Ingredients

• 1 tablespoon kosher salt
• 7 large garlic cloves
• 2 tablespoons extra-virgin olive oil
• 24 rib lamb chops (about 3/4 inch thick)
• 1 tablespoon unsalted butter
• 2 ounces dried porcini mushrooms
• 2 tablespoons rosemary leaves
• + 3 more ingredients
• • 3 tablespoons fresh flat-leaf parsley, divided
  • 2 tablespoons Dijon mustard
  • 2 cups boiling-hot water

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 sauce...

View full recipe at Epicurious