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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']

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . 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.
Avignonesi Rosso di Toscana '05

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