Usually when we grill lamb chops around here, we simply brush them with a little olive oil and crack some salt and pepper over. The recipe for Grilled Lamb Chops with Porcini Mustard in the current issue of Gourmet may have changed all of that. You make a paste of crushed garlic, coarse salt, chopped rosemary and spread over the lamb chops.
Then you grill for about 3 1/2 to 4 minutes a side for medium-rare. But the pièce de résistance is the porcini mustard sauce, which would be great with steak as well. From epicurious.com:
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 tablespoons parsley.