What pairs well with Pommes Anna? Grilled lamb, of course. With a hint of fall air, this recipe for grilled lamb chops with a porcini mustard sauce was perfect. Instead of individual chops, I grilled an entire rack on the grill until 125 degrees. It’s important to watch the thermometer like a hawk – over cooking lamb is sinful. With a little focus and the perfect glass of wine by the grill – you’ll be just fine. You’ll certainly regret not trying.
Grilled Lamb with Porcini Mustard Sauce , Gourmet 2009
- 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
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.