Grilled Lamb Chops with Porcini Mustard

Ingredients

• 2 tablespoons dijon mustard 
• 2 ounces the following: parmesan rind) dried
• 3 tablespoons flat parsley divided chopped
• 7 large garlic clove minced
• 1 tablespoon kosher salt 
• 24 rib to lamb shoulder blade chops ( 3/;)
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons rosemary 
• 1 tablespoon butter unsalted
• 2 cups water 

Equipment

• food processor
• bowl
• sauce pan
• whisk
• sieve
• grill

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.
3. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms.
4. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
5. 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.
6. 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.
7. Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
8. Avignonesi Rosso di Toscana '05
9. •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.