8    Lamb loin chops
1 tb Dijon mustard
1 tb Balsamic or red wine vinegar
2    Garlic cloves; minced
1/4 ts Pepper
1/4 c  Olive oil
4 ts Basil leaves;slivered,fresh

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.