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Grilled Lamb Chops with Porcini Mustard
- 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
Directions:View on Epicurious
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