Servings: 4
1 rack fresh Lamb chops, sliced into single bone chops and cut 3/4 to 1-inch thick
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons coarse ground pepper
1 teaspoon salt
1 cup mesquite wood chips
Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon cracked black pepper
1/2 teaspoon salt
1 green pepper, diced
1 red pepper, diced
1/3 cup cucumber, diced
1/3 cup red onion, diced
3 medium ripe tomatoes, sliced into 1/2-inch wedges
1/2 cup basil leaves, cut into julienne strips
2 cups 1/2-inch bread cubes, toasted (use coarse-textured, chewy bread, such as italian hearth-baked bread
For the Lamb Chops:
Combine olive oil, vinegar, pepper and salt, dip lamb chops in oil mixture. Cover and refrigerate 1 hour.
Meanwhile, prepare salad. Soak mesquite chips in cold water while preparing coals (at least 10 minutes). Sprinkle mesquite chips over hot coals; cover grill and cook 5 to 10 minutes, turning once, to desired degree of doneness. Use meat thermometer to test for doneness, medium-rare 145 degrees F, medium 160 degrees F or well-done 170 degrees F.
For the Salad:
Combine olive oil, vinegar, pepper and salt in a medium bowl. Toss in green and red peppers, cucumber and red onion. Refrigerate until serving. Just before serving, gently toss in tomato wedges, bread cubes and basil leaves.