Grilled Lamb Chops with Porcini Mustard
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026
Répond aux besoins du patient lignes directrices éditoriales
- TéléchargerTélécharger
- Partager
- Langue
- Discussion
These grilled lamb chops with porcini mustard offer a sophisticated twist on a classic high-protein main course. The earthy depth of the dried porcini mushrooms creates a rich, savoury sauce that perfectly complements the succulent lamb. Infused with aromatic rosemary and garlic, the chops are grilled until tender and charred, delivering an impressive depth of flavour that feels truly indulgent yet remains simple to prepare.
Ideal for an elegant weekend dinner or a seasonal garden gathering, this recipe is a fantastic choice for those looking for a satisfying, nutrient-dense meal. The combination of fresh herbs and the intense mushroom reduction provides a restaurant-quality finish at home. Serve these chops alongside some roasted root vegetables or a crisp green salad for a beautifully balanced dinner.
Dans cet article :
Poursuivre la lecture ci-dessous
Ingredients for Grilled Lamb Chops with Porcini Mustard
60g dried porcini mushrooms
475ml 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 2.3kg total), frenched if desired
How to make Grilled Lamb Chops with Porcini Mustard
Back to contentsPrepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (475ml ) 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 60g , 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoons pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoons parsley.
Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoons 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
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
29 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

Demandez, partagez, connectez-vous.
Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

Vous ne vous sentez pas bien ?
Évaluez gratuitement vos symptômes en ligne
Inscrivez-vous à la newsletter destinée aux patients
Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.
En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.