Grilled Lamb Chops Desert Style

• 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

1. In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water.
2. Slowly whisk in olive oil, forming a creamy marinade.
3. Stir in basil.
4. Add the chops to the marinade and coat evenly.
5. Cover and refrigerate for at least one hour and up to four hours.
6. Remove from refrigerator and let sit until arriving at room temperature (about one hour).
7. Heat grill to very hot.
8. Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare.
9. Transfer to a warm platter and serve.
10. Preparation time does not include marinade and sitting time.

chops, marinade, mustard, garlic, balsamic vinegar, salt, fresh ground black pepper, extra virgin olive oil, fresh basil

Taken from www.food.com/recipe/grilled-lamb-chops-desert-style-121416 (may not work)