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: 6 Tbsp. olive oil 3 Tbsp. balsamic vinegar 1 Tbsp. cracked pepper 1 1⁄2 tsp. salt 3 green bell peppers, diced 3 red bell peppers, diced 1 cup diced cucumber 1 cup chopped red onion ...

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