These lamb chops aren't afraid of flavor, that's for sure. An olive oil marinade with garlic and fresh basil sets the stage for a honey-thyme glaze with balsamic to finish off the grilled chops.
10 cloves garlic, coarsely chopped
10 leaves fresh basil, minced
1/2 cup olive oil
3 pounds lamb chops
6 tablespoons honey
1 tablespoon Dijon mustard
1/2 tablespoon minced fresh thyme
1/2 tablespoon balsamic vinegar
Combine the garlic, basil, and olive oil in a zip-top plastic bag or shallow dish. Mix well. Add the lamb chops and turn to coat the chops in the marinade. Let marinate for 3 hours, turning the lamb occasionally.
Preheat the grill to medium-high heat.
Combine the honey, mustard, thyme, and vinegar in a small saucepan over low heat. Cook, stirring occasionally, until fragrant. Remove the pan from the heat.
Remove the lamb chops from the marinade. Place on the hot grill and cook until desired doneness (about 2-4 minutes per side, or until the internal temperature is 135 degrees F). Brush the lamb with the glaze during the last minute or two of cook time.
Serve the lamb chops drizzled with the remaining glaze.
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