Grilled lamb chops \"scotta dita\"
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Dijon Mustard |
| 2 | teaspoons | Garlic -- minced |
| 2 | tablespoons | Balsamic Vinegar |
| ½ | teaspoon | Kosher Salt |
| ⅛ | teaspoon | Black Pepper -- freshly ground |
| ½ | cup | Olive Oil, Extra-Virgin |
| ¼ | cup | Basil -- julienned |
| 12 | Rib Lamb Chops, 1 1/2\" Thick trim of excess fat | |
Directions
* Ask the butcher to leave the bones 3 to 4 inches long.
1. In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar, salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to form a creamy marinade. Stir in the cut basil.
2. Add the chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated.
3. Preheat a grill, grill pan, or barbecue to very hot. Shake the excess marinade from the chops and grill 4 to 5 mins a side for medium-rare, or slightly longer for more well done. Transfer to a warm platter and serve.
NOTE: This a "finger food", meant to be eaten hot-off-the-grill.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking