Mesquite Smoked American Lamb Chops with Garden Tomato, Rustic Panzanella Bread, and Basil Leaf Salad
An Italian bread salad, also known as panzanella, is a rustic side dish alongside these smoky lamb chops.
- 1 rack 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 ground pepper
- 1 Teaspoon salt
- 1 Cup Mesquite wood chips
- Salad2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon 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
- Lamb ChopsCombine 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 F, medium 160 F, or well-done 170 F.
- SaladCombine 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.
Calories from Fat 140 (59%)
(24%)Total Fat 16g
(13%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrate 16g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.