Barbecue

Basil Grilled Loin Chops

Use fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well then slash each edge once and arrange in single layer in shallow glass baking dish.

In small bowl, whisk together the mustard, vinegar, garlic and pepper. Slowly whisk in the oil then stir in basil.

Pour and spread over the lamb chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than 4 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 for a gas grill and grill for about 5 minutes per side or until done to your liking.

Rice pilaf makes a good side dish for grilled lamb chops.