Categories: Lamb, Main dish 
      Yield: 4 servings 
  
      8    Lamb loin chops 
      1 tb Dijon mustard 
      1 tb Balsamic or red wine vinegar 
      2    Garlic cloves; minced 
    1/4 t  Pepper 
    1/4 c  Olive oil 
      4 t  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.