Wow, I love this one! It's one of those perfect dishes for a summer evening on the patio. The chops rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, are so good, but with a dab of the pungent porcini mustard, it's over the top!
Serves 8
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)
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). 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.
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.
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.
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.
Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb. Serve and Enjoy!
•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.
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