Herb Grilled Lamb Chops with Olive Bread Panzanella Salad | Recipies from Phoenix Metro, AZ Restaura

Ingredients

• 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 completely 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)