Serves: 4
Total Calories: 300

FOR THE DRESSING:
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

16 rib lamb chops, , about 3/4 inch thick each, trimmed of nearly all fat

FOR THE SALAD:
1 small Globe eggplant cut into 1/2-inch slices
2 slices Italian breads, about 1/2 inch thick each
2 large ripe tomatoes, cored, cut into 1/2-inch pieces
6 to 8 large basil leaves, cut into strips
kosher salt
freshly ground black pepper

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

Pour off 1/4 cup of the dressing to brush on the lamb chops and 2 tablespoons to dress the salad. Brush both sides of the chops with the 1/4 cup dressing, cover them with plastic wrap, and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Discard any of this remaining dressing.

TO MAKE THE SALAD: Brush both sides of the eggplant and bread slices with the remaining dressing in the bowl. Grill the eggplant over Direct High heat until tender, 4 to 6 minutes, turning once halfway through grilling time. Grill the bread over Direct High heat until lightly toasted, 1 to 2 minutes, turning once halfway through grilling time.

Cut the eggplant and bread into 1/2 inch cubes and place in a large bowl. Add the tomatoes, basil and reserved 2 tablespoons of dressing, toss to blend, and season with salt and pepper.

Season the chops with pepper. Grill over Direct High heat until the lamb is medium rare, 3 to 5 minutes, turning once halfway through grilling time. Serve hot with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 263

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
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Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella