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Preheat the oven to 425 F.
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Rub the lamb chops generously on all sides with salt and pepper.
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Stir the mustard and rosemary in a small bowl until blended.
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Rub about half of this seasoning into the lamb chops.
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Place the remaining seasoning in a large bowl and beat in the olive oil and red wine.
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Add the mushrooms, sprinkle them with 1/4 teaspoon each salt and pepper and toss to coat.
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Lightly oil a 12 x 8 inch roasting pan.
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Arrange the mushrooms in an even layer over the bottom of the pan.
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Fit a roasting rack over the mushrooms and arrange the chops, without touching each other, on the rack.
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Roast 20 minutes.
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The lamb chops should be cooked medium rare (an instant reading thermometer inserted into the thickest part of the chop will register 130 F) and the mushrooms should be well browned and tender.
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Check the mushrooms half way through cooking.
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If they are cooking unevenly, remove the rack and stir them well.
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Add 2 minutes to the cooking time if you need to stir the mushrooms.
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Remove the chops to serving plates.
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Place the roasting pan over medium-high heat and pour in the chicken stock.
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Cook, scraping the pan with a wooden spoon, until the liquid in the pan is reduced enough to lightly coat the mushrooms.
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Check the seasoning, add salt and pepper if necessary and spoon the mushrooms next to the lamb chops.
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Top each chop with a pat of black truffle butter.
