Pairing: Red Cap Vineyards Cabernet Sauvignon

Yield: 8 servings

Ingredients
• 2 oz. dried porcini mushrooms
• 2 cups hot water, boiling
• 2 Tbsp. dijon mustard
• 1 Tbsp. unsalted butter
• 3 Tbsp. flat leaf parsley, chopped, divided
• 2 Tbsp. rosemary leaves

Directions
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 ¼ cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 tsp. pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 Tbsp. parsley.

Meanwhile, pulse rosemary, kosher salt, garlic, and ½ tsp. 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.

Notes
Porcini mustard, without parsley, can be made one day ahead and chilled. Bring to room temperature, then stir in 2 Tbsp. parsley and sprinkle with remainder. Rosemary mixture can be made 8 hours ahead and chilled.