Herb Grilled Lamb Chops with Olive Bread Panzanella Salad


Yield: 8 chops (2 people)


1 rack Domestic lamb, cut into chops
1 bunch Rosemary, minced
4 cloves Garlic, minced
1 bunch Parsley, minced
1⁄2 lb. Crusty olive bread, cut into approximately 1⁄2 inch cubes
1⁄2 ea. Small red onion, cut into 3 across the grain and thinly sliced
3 ea. Ripe tomato, top cut off and wedged into 8
8 ea. Medium basil leaves, torn into 1⁄2 strips
2 ea. Anchovy, minced and smashed with a knife
1 ea. Garlic clove, stemmed and smashed com- pletely with a knife
2 tbsp. Fresh thyme leaves, minced
3 tbsp. Basil, minced
1⁄2 cup Dijon mustard
1⁄4 cup Red wine vinegar
3⁄4 cup Extra virgin olive oil (EVOO)


• The day before cooking your meal, cut the bread into bite size cubes and leave out overnight to get stale and a little crusty.
• Make the vinaigrette by adding the anchovy, smashed garlic, thyme, minced basil, mustard and vinegar to a stainless steel bowl. Slowly drizzle in the olive oil until it is well incorporated and season with salt and pepper.
• Rub the lamb with the minced parsley, minced garlic, minced rosemary and a little oil. Season with salt and pepper, set aside.
• Mix the olive bread with the red onion, tomato, and basil leaves. Season with salt and pepper, and add the vinaigrette. Reserve a little vinaigrette for the lamb. Let sit while you cook the lamb so the bread soaks up the vinaigrette. Heat a grill to medium-high heat for 20 minutes until hot.
• Place the lamb chops on the grill and cook for about 3 minutes until marked. Turn over and repeat. Turn over one more time and make a cross mark on the lamb for about 1 to 2 minutes. Pile some Panzanella on a plate and lay the lamb chops on it, fanning them out with the bone up. To finish, drizzle a little vinaigrette over the lamb and the plate.

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