| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Lamb, Meats, Bbq/grill |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Dijon mustard |
| 2 |
ts |
Garlic; minced |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Kosher salt |
| 1/8 |
ts |
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
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.
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