Pizza Panzanella with Grilled Lamb Chops 😋
Remember that Pizza???
The Pizza that was left over from the other night…
Here’s how to transform those sad, limp slices into a new and EXCITING dinner!!!
Cut up the cold slices of Pizza… and make crouton-sized bites… I use scissors…
Arrange them on a cookie sheet lined with parchment paper… in one layer!!
Toast them up in a 350 oven for about 10 to 15 minutes…
I can’t remember exactly… I’d had a few by then 😳😎
Meanwhile…
Chop some juicy Tomatoes…
Add Fresh Basil…
And Red Onion … VERY FINELY diced…
Add some Kalamata Olives… halved…
Retrieve your Pizza croutons…
And mix well with the tomato mixture…
The point is to get the bread to soak up all the juices… SOOO GOOOD!!!
While that’s all melding together…
Get your Lamb Chops ready to broil (or grill… in England!!)…
One of the BEST tricks I know to keep your oven CLEAN… and stop fat flare-ups when cooking chops…
Is a cookie sheet lined with aluminum foil spread with a layer of SALT… NOT EXPENSIVE SALT… just regular stuff…
When the Fat melts as the Chops cook… the Salt absorbs it and keeps it from splattering EVERYWHERE 😝
I put my Chops on a wire cake rack to maximize heat on both sides…
And put a pat of Butter on each Chop… along with Sea Salt and Pepper…
AND some Lemon Zest…
Then I broil or grill for about 3 to 4 minutes, if they are quite thin!!
We don’t like ours overdone… turn them and cook the same on the other side!!
The BEST BIT is no GREASY pan to wash 👋
SERVE with your room temperature PANZANELLA!!
WHAT’S NOT TO LOVE ABOUT THAT THEN 😊
