Basil Grilled Chicken Recipe

 
      Yield: 4 Servings
 
    3/4 t  pepper,coarsely ground
      4    chicken breast halves withou
    1/3 c  butter (or margarine),melted
    1/4 c  fresh basil,chopped
      1 T  parmesan cheese,grated
    1/4 t  garlic powder
    1/8 t  salt
    1/8 t  pepper
      1    fresh basil,sprigs, optiona

Recipe by: Southern Living, Five Star Recipe Collection Press 3/4 t
pepper into meaty sides of chicken breast halves. Combine the

Combine softened butter, the 2 T basil, Parmesan cheese, garlic
powder, sal

Grill chicken over med coals 8 - 10 min on each side, basting
frequently w/

Basil-Grilled Loin Chops
 
Yield: 4 Servings
 
      8    lamb loin chops
      1 T  dijon mustard
      1 T  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.

Bastille Day Grilled Lamb With Rosemary
 
Yield: 4 Servings
 
      1 lg clove garlic,minced
      1 T  fresh rosemary,minced
      1 T  olive oil
      2 t  white wine vinegar
      2 t  dijon mustard
    1/2 t  salt
  1 1/2 lb leg of lamb*
      1    black pepper,Freshly Ground

*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you're cooking for a larger group, use the entire
leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.