Ingredients

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

Description

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...

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