Recipe - Grilled Lamb Chops

3 tablespoon Dijon mustard
2 teaspoon Garlic; minced
2 tablespoon Balsamic vinegar
One half teaspoon Kosher salt
1/8 teaspoon Black pepper; freshly ground
One half cup Olive oil, extravirgin
One fourth cup Basil; julienned
12 Rib lamb chops, 1 1/2" thick

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
mediumrare, or slightly longer for more well done. Transfer to a warm
platter and serve. NOTE: This a "finger food", meant to be eaten
hotoffthegrill.