Basil-Grilled Loin Lamb Chops
6 Lamb loin chops
1 T (15 ml) Dijon mustard
1 T (15 ml) Balsamic or red wine vinegar
2 Cloves garlic, minced
1/4 t (1 ml) Pepper
1/4 C (50 ml) Olive oil
1 T (15 ml) Slivered fresh basil leaves or 1 t (5 ml) dried
Dry chops well. Slash each edge once and arrange in single layer in shallow glass baking dish or large ziplock bag.
In small bowl, whisk together, mustard, vinegar, garlic & pepper. Slowly whisk in olive oil; then stir in basil. Pour and spread over shops, turning to coat both sides. Cover and refrigerate for at least1 hour but not more than 4 hours. Bring to room temperature 30 minutes before grilling.
Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side or until done to your liking. Makes 3 servings.
6 Lamb loin chops
1 T (15 ml) Dijon mustard
1 T (15 ml) Balsamic or red wine vinegar
2 Cloves garlic, minced
1/4 t (1 ml) Pepper
1/4 C (50 ml) Olive oil
1 T (15 ml) Slivered fresh basil leaves or 1 t (5 ml) dried
Dry chops well. Slash each edge once and arrange in single layer in shallow glass baking dish or large ziplock bag.
In small bowl, whisk together, mustard, vinegar, garlic & pepper. Slowly whisk in olive oil; then stir in basil. Pour and spread over shops, turning to coat both sides. Cover and refrigerate for at least1 hour but not more than 4 hours. Bring to room temperature 30 minutes before grilling.
Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side or until done to your liking. Makes 3 servings.