This lamb chop recipe is from Chef Brooke Vosika of the Four Seasons Hotel Boston in Boston, Massachusetts. Chef Voiska uses summertime flavors of tomato and basil as a perfect counterpoint to mesquite-grilled lamb.
Prep: 25 mins
Cook: 15 mins
Yields: 4 servings
Ingredients
For the Lamb
2 tbspextra-virgin olive oil
2 tspbalsamic vinegar
2 tspcoarse ground pepper
1 tspsalt
1 rack American Lamb chops, sliced into single bone chops (ask your butcher to do this)
1 cupmesquite wood chips, soaked for 10 to 15 minutes
1 cupmesquite wood chips, soaked for 10 to 15 minutes
For the Salad
2 tbspextra-virgin olive oil
1 tbspbalsamic vinegar
1 tspcracked black pepper
½ tspsalt
1 green bell pepper, chopped
1 red bell pepper, chopped
⅓ cupchopped cucumber
⅓ cupchopped red onion
3 medium, ripe tomatoes, sliced into 1/2-inch wedges
½ cupfresh basil leaves, cut into thin strips
2 cups(1/2-inch) bread cubes, toasted (see Note)
Directions
Recipe and image provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Mesquite-Smoked-Lamb-Rib-Chops-w-Tomato-Rustic-Panzanella.jpg734550Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-06-27 20:49:382016-06-27 20:49:38Mesquite-Smoked American Lamb Chops with Garden Tomato and Basil Leaf Panzanella Salad