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 Time25 minsCook Time15 minsTotal Time40 mins
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
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
1 tsp salt
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped cucumber
1 cup chopped red onion
3 medium, ripe tomatoes, sliced into 1/2-inch wedges
1 cup fresh basil leaves, cut into thin strips
2 (1/2-inch) bread cubes, toasted (see Note)
1For the lamb: In a wide, shallow bowl, combine the olive oil, vinegar, pepper, and salt. Add the lamb chops to the oil mixture, cover, and refrigerate for 1 hour. Remove the lamb from the refrigerator 30 minutes before cooking.
2Sprinkle the mesquite chips over medium-hot coals. Remove the lamb from the bowl, discarding the marinade.
3Grill the lamb chops for 6 to 8 minutes, turning once. Use a meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium or 170°F for well done. 4. Remove the lamb from the grill, cover, and let stand 5 to 10 minutes. (The internal temperature of the meat will rise approximately 5 to 10 degrees during this time.)
4For the salad: In a medium bowl, combine the olive oil, vinegar, pepper, and salt. Add the bell peppers, cucumber, and red onion and toss to coat. Refrigerate for 2 to 4 hours. Just before serving, gently toss in the tomato wedges, bread cubes, and basil leaves.
5Serve the lamb chops with the Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.
6Chef’s Note: Use a coarse textured, chewy bread for this recipe such as hearth-baked Italian bread.
7Wine Pairing Suggestion: Chef Brooke Vosika suggests serving a California merlot with this dish.
Recipe and image provided by the American Lamb Board
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
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
1 tsp salt
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped cucumber
1 cup chopped red onion
3 medium, ripe tomatoes, sliced into 1/2-inch wedges
1 cup fresh basil leaves, cut into thin strips
2 (1/2-inch) bread cubes, toasted (see Note)
Directions
1For the lamb: In a wide, shallow bowl, combine the olive oil, vinegar, pepper, and salt. Add the lamb chops to the oil mixture, cover, and refrigerate for 1 hour. Remove the lamb from the refrigerator 30 minutes before cooking.
2Sprinkle the mesquite chips over medium-hot coals. Remove the lamb from the bowl, discarding the marinade.
3Grill the lamb chops for 6 to 8 minutes, turning once. Use a meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium or 170°F for well done. 4. Remove the lamb from the grill, cover, and let stand 5 to 10 minutes. (The internal temperature of the meat will rise approximately 5 to 10 degrees during this time.)
4For the salad: In a medium bowl, combine the olive oil, vinegar, pepper, and salt. Add the bell peppers, cucumber, and red onion and toss to coat. Refrigerate for 2 to 4 hours. Just before serving, gently toss in the tomato wedges, bread cubes, and basil leaves.
5Serve the lamb chops with the Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.
6Chef’s Note: Use a coarse textured, chewy bread for this recipe such as hearth-baked Italian bread.
7Wine Pairing Suggestion: Chef Brooke Vosika suggests serving a California merlot with this dish.
Mesquite-Smoked American Lamb Chops with Garden Tomato and Basil Leaf Panzanella Salad
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