Ingredients
- Marinade:
- 16 rib lamb chops, about 3/4" thick, trimmed of fat
- fresh chopped rosemary
- 1 c. olive oil
- 1/3 c. balsamic vinegar
- 3 med garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- Salad:
- 1 small eggplant, cut into 1/2" thick slices
- 2 slices Italian bread, about 1/2" thick each
- 2 large ripe tomatoes, cored and cut into 1/2" pieces
- 1 bunch basil leaves, cut into strips
- salt and pepper
Preparation
Step 1
Make the dressing by whisking all ingredients together, set aside.
Trim the lamb chops and season with salt, pepper and fresh rosemary. Put in Ziploc and pour half of the marinade and refrigerate for a few hours.
Salad: Brush both sides of eggplant and bread with marinade. Grill the eggplant over direct high heat until eggplant is tender about 4-6 minutes. Grill bread for about 1-2 minutes, until lightly toasted, turning halfway through.
Cut the eggplant and bread into 1/2" cubes and place in a large bowl. Add tomatoes, basil, 2 T. marinade and toss to blend. Season with salt and pepper.
Grill marinated chops over direct high heat for about 3-5 minutes for medium rare turning half way through. Serve hot with the salad.