Grilled Lamb Chops with Porcini Mustard

Pairing: Red Cap Vineyards Cabernet Sauvignon

Yield: 8 servings

• 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

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.

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.