Ingredients Jump to Instructions ↓

  1. 1 rack fresh American Lamb chops, sliced into single bone chops and cut 3/4 to 1-inch thick

  2. 2 teaspoons balsamic vinegar

  3. 2 teaspoons coarse ground pepper

  4. 1 teaspoon salt

  5. 1 cup mesquite wood chips

  6. Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad

  7. 2 tablespoons olive oil

  8. 1 tablespoon balsamic vinegar

  9. 1 teaspoon cracked black pepper

  10. 1/2 teaspoon salt

  11. 1 green pepper, diced

  12. 1 red pepper, diced

  13. 1/3 cup cucumber, diced

  14. 1/3 cup red onion, diced

  15. 3 medium ripe tomatoes, sliced into 1/2-inch wedges

  16. 1/2 cup basil leaves, cut into julienne strips

  17. 2 cups 1/2-inch bread cubes, toasted

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. For the Lamb Chops:

  3. Combine olive oil, vinegar, pepper and salt, dip lamb chops in oil mixture. Cover and refrigerate 1 hour.

  4. 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.

  5. For the Salad:

  6. 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.

  7. Source: American Lamb Board


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