Ingredients
- 3 tablespoons dijon mustard
- 2 teaspoons minced garlic
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 1/4 cup julienned basil
Directions
In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons of water. Slowly whisk in olive oil to form a creamy marinade. Stir in cut basil. Add lamb to marinade and toss to coat evenly. Marinate chops, covered and refrigerated, for 2-3 hours.
Grill or broil until desired doneness.