Grilled Lamb Chops Desert Style
- Reviews 4
Ready In: 26 mins
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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