Mesquite Smoked American Lamb Chops
2 Tbs olive oil
2 tsp balsamic vinegar
2 tsp coarse ground pepper
1 tsp salt
1 cup mesquite wood chips, soaked 10 to 15 minutes
1 rack of lamb chops, sliced into single-bone chops

Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad
2 Tbs olive oil
1 Tbs balsamic vinegar
1 tsp cracked black pepper
1/2 tsp salt
1 green bell pepper, chopped
1 red bell pepper, chopped
1/3 cup chopped cucumber
1/3 cup chopped red onion
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

Mesquite Smoked American Lamb Chops

1. In shallow bowl, combine olive oil, vinegar, pepper and salt; dip lamb chops in oil mixture. Cover and refrigerate 1 hour.
2. Over medium-hot coals, sprinkle the mesquite chips.
3. Grill lamb chops for 6 to 8 minutes, turning once. Use meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium or 170°F for well-done.
4. Remove from grill, cover and let stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees upon standing.
5. Serve with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.

Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad

1. In medium bowl, combine olive oil, vinegar, pepper and salt. Add bell peppers, cucumber and red onion; toss to coat. Refrigerate for 2 to 4 hours. Just before serving, gently toss in tomato wedges, bread cubes and basil leaves.

Hint: Use coarse- textured, chewy bread, such as hearth-baked Italian bread.