Porcini Crusted Lamb Chops

I wanted to celebrate my return to having time for all things kitchen with a fabulous recipe and, boy, did I ever hit the nail on the head!  This is another 10 out of 10 all the way!!  Mind you, it is pricey--but this can be controlled for if you are a Costco member (where I got my lamb chops, already Frenched!) and you order porcini mushrooms in bulk on Amazon (it is worth it if you like them :))  Aside from the price tag, these are super easy and not terribly time-consuming.  I only modified the recipe slightly--primary difference is that I omitted the mint.  I know a lot of people like mint with lamb, but it's very not my thing (nor my husband's).  I found the sauce amazing and perfect without the mint, honestly.  One more note: I was making this for just me and my husband, which meant I used less chops than the original indicated (1.5 lbs. versus 2.5).  The amounts listed below are for half of the original recipe.

Link to original recipe: http://www.williams-sonoma.com/recipe/porcini-crusted-lamb-chops.html

Ingredients:

Kosher salt and coarse ground black pepper, to taste
1 rack of lamb, Frenched (mine was 1.5 lbs, was smallest I could find there)
1 1/2 T. ground dried porcini mushrooms (I used my spice grinder for this, but you can also purchase powdered porcini/same thing)
3/4 c. fresh bread crumbs
1/6 c. grated Parmesan cheese
1/2 T. chopped fresh Italian parsley
7 T. olive oil, divided
1/4 tsp. bottled minced garlic
1/2 T. red wine vinegar
1/2 c. fresh Italian parsley leaves, loosely packed
1/6 c. fresh rosemary leaves

Instructions:

1. Season rack of lamb with salt and pepper.  Let stand at room temperature for 1 hour.

2. Meanwhile, in a medium bowl, combine ground porcini, bread crumbs, Parmesan, and chopped parsley.  Set aside until lamb has reached 1 hour at room temperature.

3. Heat oven to 375°F.

4. Drizzle 1 T. of the olive oil over the rack of lamb, rubbing it evenly to coat all of the meat.

5. Coat the oiled rack of lamb with the breadcrumb mixture, pressing to adhere.

6. Heat a nonstick grill pan over medium-high heat.  When the pan is nice and hot, lightly spray with nonstick cooking spray, then add the rack of lamb.

7. Sear the lamb on each side for 2 minutes, then transfer to oven.

8. Bake for 20-25 minutes for medium-rare, registering at 130°F (I went 25 and it was exactly medium-rare).

9. Transfer to a carving board, tent loosely with foil, and let rest for 15 minutes.

10. Meanwhile, in a food processor, combine the remaining 6 T. olive oil, garlic, vinegar, salt and pepper (to taste; I actually forgot to add these and didn't even notice!), parsley leaves, and rosemary leaves.  Blend until well combined and smooth.

11. Carve rack into individual chops and drizzle with sauce.  Serve with desired side(s) and enjoy!  (I made Near East Parmesan couscous--went perfectly with it!)