Grilled Lamb Chops with Porcini Mustard
Grilled Lamb Chops with Porcini Mustard is a gluten free, primal, and vegetarian side dish. This recipe serves 8. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 73 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of boiling-hot water, butter, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful.
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.
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.
Avignonesi Rosso di Toscana '05
•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.