mesquite smoked lamb rib chops with tomato rustic panzanella

Mesquite-Smoked American Lamb Chops with Garden Tomato and Basil Leaf Panzanella Salad

June 27, 2016

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 tbsp extra-virgin olive oil

2 tsp balsamic vinegar

2 tsp coarse ground pepper

1 tsp salt

1 rack American Lamb chops, sliced into single bone chops (ask your butcher to do this)

1 cup mesquite wood chips, soaked for 10 to 15 minutes

For the Salad

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 tsp cracked black pepper

½ tsp salt

1 green bell pepper, chopped

1 red bell pepper, chopped

⅓ cup chopped cucumber

⅓ cup chopped red onion

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

½ cup fresh 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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