Basil-grilled Loin Chops

Servings: 4

Ingredients

8		Lamb loin chops
1	tablespoon	Dijon mustard
1	tablespoon	Balsamic or red wine vinegar
2	cloves	Garlic, minced
1/4	teaspoon	Pepper
1/4	cup	Olive oil
4	teaspoons	Basil leaves, slivered, fresh

Preparation

1. Use fresh or frozen chops. If using frozen chops, thaw in refrigerator overnight.
2. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish.
3. In small bowl, whisk in mustard, vinegar, garlic and pepper. Slowly whisk in oil; then stir in basil.
4. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours.
5. Bring to room temperature 30 minutes before grilling.
6. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side.
7. Use the Cook'd Right^® Sensor to check doneness of chops. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds. Remove sensor tip and check color. Continue checking with the same sensor until done. Discard sensor when finished.