3 tb Dijon mustard
2 ts Garlic; minced
2 tb Balsamic vinegar
1/2 ts Kosher salt
1/8 ts Black pepper; freshly ground
1/2 c  Olive oil, extra-virgin
1/4 c  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
medium-rare, or slightly longer for more well done. Transfer to a warm
platter and serve. NOTE: This a “finger food”, meant to be eaten
hot-off-the-grill.