Basil-Grilled Loin Chops
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb
loin chops |
*
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
balsamic vinegar
or red wine vinegar |
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
olive oil
|
|
| 4 | teaspoons |
basil
leaves, fresh, slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb
loin chops |
*
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
balsamic vinegar
or red wine vinegar |
|
| 2 | each |
garlic cloves
minced |
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
olive oil
|
|
| 2E+1 | ml |
basil
leaves, fresh, slivered |
*
|
Directions
Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish .
In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides.
Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. 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 or until done to your liking.
