Lamb Chop Recipes

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Mesquite Smoked Lamb Chops
with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad
Veal Schnitzels with Braised Red Cabbage and Caramalized Apple

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

Recipe provided by the
American Lamb Board
print this recipe

Ingredients:

Mesquite Smoked American Lamb Chops
2 Tbs olive oil
2 Tsp balsamic vinegar
2 Tsp coarse ground pepper
1 Tsp salt
1 c 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 c chopped cucumber
1/3 c chopped red onion
3 medium ripe tomatoes, sliced into
1/2-inch wedges
1/2 c basil leaves, cut into julienne strips
2 c 1/2-inch bread cubes, toasted

Method:

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.
 
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