Grilled Lamb Chops With Porcini Mustard

• 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

1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
2. . 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.

porcini mushrooms, boilinghot water, mustard, unsalted butter, flatleaf parsley, rosemary, kosher salt, garlic, extravirgin olive oil, lamb chops

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-with-porcini-mustard-352873 (may not work)