Grilled Lamb Chops "Scotta Dita"

Title:
Grilled Lamb Chops "Scotta Dita"

Yield:
4 Servings

Categories:
Lamb,
Meats,
Barbeque




Ingredients:





     3 tb Dijon mustard


     2 ts Garlic; minced


     2 tb Balsamic vinegar


   1/2 ts Kosher salt


   1/8 ts Black pepper; freshly ground


   1/2 c  Olive oil, extra-virgin


   1/4 c  Basil; julienned


    12    Rib lamb chops, 1 1/2" thick






 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.