Grilled Lamb Chops Desert Style
photo by Bergy
- Ready In:
- 26mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 lamb rib chops, even thickness (cut from a rack of lamb)
-
Marinade
- 3 tablespoons Dijon mustard
- 2 tablespoons garlic (minced)
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup fresh basil, cut julienne style
directions
- In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water.
- Slowly whisk in olive oil, forming a creamy marinade.
- Stir in basil.
- Add the chops to the marinade and coat evenly.
- Cover and refrigerate for at least one hour and up to four hours.
- Remove from refrigerator and let sit until arriving at room temperature (about one hour).
- Heat grill to very hot.
- Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare.
- Transfer to a warm platter and serve.
- Preparation time does not include marinade and sitting time.
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Reviews
-
Absolutely delicious. I had a 9 rib rack of lamb which I cut into chops to make this exactly as directed. The chops really get seared well when they hit the HOT grill....came out slightly crisp on the outside and juicy in the middle. I cooked ours to between medium and medium-rare and we loved them. We ate these with baked sweet potatoes and caesar salad and, yes, I did enjoy an ice cold martini with my portion :) We're definately doing this one again so, Thanks Martini Guy for posting this wonderful, easy, delicious recipe!
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What can I say when a recipe gives me this much mouth watering enjoyment. I used a sirloin cut chop- I prefer a double loin chop and will use my favorite chops when I make this again - however the sirloin chops were still flavorful & tender.. The balsamic I used was well aged genuine Italian- it does make a differnce. This recipe definately deservers the 5 stars I am awarding t! Thanks Martini Gay for posting it
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.