Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Dijon Mustard -ground
2 ts Garlic -- minced 1/2 c Olive Oil, Extra-Virgin
2 tb Balsamic Vinegar 1/4 c Basil -- julienned
1/2 ts Kosher Salt 12 Rib Lamb Chops, 1 1/2" Thick
1/8 ts Black Pepper -- freshly -trim of excess fat

* Ask the butcher to leave the bones 3 to 4 inches long.

1. In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar,
salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to
form a creamy marinade. Stir in the cut basil.

2. Add the chops to the marinade and toss to coat evenly. Marinate the
chops for 1 to 3 hours, covered and refrigerated.

3. Preheat a grill, grill pan, or barbecue to very hot. Shake the
excess marinade from the chops and grill 4 to 5 mins a side for
medium-rare, or slightly longer for more well done. Transfer to a
warm platter and serve.

NOTE: This a "finger food", meant to be eaten hot-off-the-grill.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking

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