Yield: 4 servings
|8||Lamb loin chops|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Balsamic or red wine vinegar|
|2||Garlic cloves; minced|
|¼ cup||Olive oil|
|4 teaspoons||Basil leaves;slivered,fresh|
USe fresh or frozen chops. If using frozen, thaw in refrigerator overnight.
Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish.
In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking.