Ingredients:
- 3 tablespoons Dijon mustard
- 5 gloves, 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
- 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 3-5 hours.
- Grill or broil until desired doneness.
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