| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Bbq/grill, Lamb, Meats | 4 | Servings |
INGREDIENTS
| 3 | T | Dijon mustard |
| 2 | t | Garlic, minced |
| 2 | T | Balsamic vinegar |
| 1/2 | t | Kosher salt |
| 1/8 | t | Black pepper, freshly ground |
| 1/2 | c | Olive oil, extra-virgin |
| 1/4 | c | Basil, julienned |
| 12 | Rib lamb chops, 1 1/2" thick |
INSTRUCTIONS
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.
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