Mesquite-Smoked American Lamb Chops with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad

Mesquite-Smoked American Lamb Chops with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad

From: Chef Brooke Vosika, Four Seasons Hotel, New York City. Yield: 12 servings.

MESQUITE-GRILLED AMERICAN LAMB CHOPS:
6 Tbsp. olive oil
6 Tbsp. balsamic vinegar
6 Tbsp. coarse ground pepper
1 Tbsp. salt
3 cups mesquite wood chips, soaked 10-15 minutes
3 racks American Lamb, sliced into single bone chops

SALAD:

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