Mesquite Smoked American Lamb Chops with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad
Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rack fresh American 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.
Source:
"Chef 2 Chef"
Start to Finish Time:
"0:40"
T(Cook Time):
"0:15"
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Per Serving (excluding unknown items): 179 Calories; 14g Fat (67.8% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 842mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
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