Active Time

　　25 min

　　Total Time

　　1 hr

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.

　　

What to drink:

Step 6

Avignonesi Rosso di Toscana '05

　　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.