Mesquite Smoked Lamb Chops

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
- In shallow bowl, combine olive oil, vinegar, pepper and salt; dip lamb chops in oil mixture. Cover and refrigerate 1 hour.
- Over medium-hot coals, sprinkle the mesquite chips.
- 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.
- Remove from grill, cover and let stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees upon standing.
- Serve with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.
Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad
- 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.