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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 4 servings The following items or measurements are not included below: 12 lamb rib chops 2 tablespoons balsamic vinegar |
||
| Calories 253 | ||
| Calories from Fat 246 | (97%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.4g | 42% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 19.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 418mg | 17% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 2.4g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.4g | ||
| Protein 0.8g | 1% | |
Ingredients
- 12 lamb rib chops, even thickness (cut from a rack of lamb)
Marinade
- 3 tablespoons Dijon mustard
- 2 tablespoons garlic (minced)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil, cut julienne style
Directions
1
In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water.2
Slowly whisk in olive oil, forming a creamy marinade.3
Stir in basil.4
Add the chops to the marinade and coat evenly.5
Cover and refrigerate for at least one hour and up to four hours.6
Remove from refrigerator and let sit until arriving at room temperature (about one hour).7
Heat grill to very hot.8
Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare.9
Transfer to a warm platter and serve.10
Preparation time does not include marinade and sitting time.
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Featured Reviews for This Recipe
From: Hey Jude
On Jun 4, 2006
Absolutely delicious. I had a 9 rib rack of lamb which I cut into chops to make this exactly as directed. The chops really get seared well when they hit the HOT grill....came out slightly crisp on the outside and juicy in the middle. I cooked ours to between medium and medium-rare and we loved them. We ate these with baked sweet potatoes and caesar salad and, yes, I did enjoy an ice cold martini with my portion 
We're definately doing this one again so, Thanks Martini Guy for posting this wonderful, easy, delicious recipe!
From: Bergy
On May 17, 2006
What can I say when a recipe gives me this much mouth watering enjoyment. I used a sirloin cut chop- I prefer a double loin chop and will use my favorite chops when I make this again - however the sirloin chops were still flavorful & tender.. The balsamic I used was well aged genuine Italian- it does make a differnce. This recipe definately deservers the 5 stars I am awarding t! Thanks Martini Gay for posting it
From: ellie_
On Jun 6, 2005
Delicious lamb chops which we enjoyed very much! I cooked mine a bit longer than mentioned in the recipe but we like ours done medium well and some of my chops were also a bit on the thick side. Thanks for sharing!
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