Grilled Lamb Chops with Porcini Mustard

Grilled Lamb Chops with Porcini Mustard
Photo by Roland Bello


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

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


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