Grilled lamb chops \"scotta dita\"

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Dijon Mustard
2 teaspoons Garlic -- minced
2 tablespoons Balsamic Vinegar
½ teaspoon Kosher Salt
⅛ teaspoon Black Pepper -- freshly ground
½ cup Olive Oil, Extra-Virgin
¼ cup Basil -- julienned
12 Rib Lamb Chops, 1 1/2\" Thick trim of excess fat

Directions

* 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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