Prep 20 mins
Cook 6 mins
Found this in a newspaper during a recent visit to Palm Springs, California. If you like lamb chops and grilling this may be for you. Add a sunset, cold martini, Caesar salad and some asparagus and you might just have a meal to remember!
- 12 lamb rib chops, even thickness (cut from a rack of lamb)
- 44.37 ml Dijon mustard
- 29.58 ml garlic (minced)
- 29.58 ml balsamic vinegar
- 2.46 ml salt
- 0.59 ml fresh ground black pepper
- 118.29 ml extra virgin olive oil
- 59.14 ml fresh basil, cut julienne style
- 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.
Best lamb chops I ever had. And no mint! I'd like to know how mint was thought to be essential to cooking lamb. This marinade would be good for any meat. I'm thinking especially pork.
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!
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