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Grilled Lamb Chops "Scotta Dita"

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

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. Add the chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated. 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.

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