RH Staff

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
9 medium ripe tomatoes, sliced into 1⁄2” wedges
6 cups rustic panzanella bread cut into 1⁄2” cubes, toasted
1 1⁄2 cups fresh basil leaves, cut into julienne strips

For lamb chops: In a shallow pan, combine 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 6-8 minutes, turning once. Use meat thermometer to test for doneness: 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well done. Remove from grill, cover and let stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees. Serve with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.

For salad: In bowl, combine 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.