Grilled Lamb Chops Desert Style
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!
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INGREDIENTS
Nutrition- 12
Marinade
- 3tablespoons Dijon mustard
- 2
- 2tablespoons balsamic vinegar
- 1⁄2teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
- 1⁄2
- 1⁄4
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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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