Warm Panzanella Salad With Lamb Chops

Instructions

1. 1

   In a shallow dish, place lamb chops and generously season with kosher salt on both sides. Allow to sit at room temperature for at least 45 minutes or up to 1 hour while preparing tomatoes and bread.

2. 2

   Meanwhile, adjust rack to middle position and preheat oven to 350°F (175°C). In a large bowl, toss torn bread with 2 tablespoons (30 ml) olive oil. Transfer to a rimmed baking sheet. Bake until dry, crisp, but not browned, 15 to 18 minutes, stirring bread halfway through. Set aside.

3. 3

   Meanwhile, place tomatoes in a colander set over a bowl and season with 1 1/2 teaspoons (about 5g) kosher salt. Toss to coat. Set aside at room temperature to drain for a minimum of 15 minutes. (Reserve tomato water.)

4. 4

   In now-empty large bowl, add drained tomatoes and reserved bread; set aside.

5. 5

   Pat lamb chops dry with paper towels. In a large cast iron or stainless steel skillet, heat 2 tablespoons olive oil over medium-high heat until just smoking. Add lamb chops and cook, undisturbed, until bottom side is deep golden brown, occasionally tilting the skillet slightly and using a large spoon to baste the rib bones and sides of the chops with the hot oil, about 4 minutes.

6. 6

   Using tongs, turn the chops onto their fat caps (you may need to lean them against each other or the edge of the skillet so they don't fall) and cook until golden and fat is rendered, about 3 minutes. Lay chops on their second flat side, occasionally basting rib bones and sides of chops again with rendered fat and oil, and cook, undisturbed, until center of loin registers 130°F (54°C) on an instant-read thermometer for medium-rare, about 3 to 4 minutes, then rest until core temperature rises to 135°F (57°C), about 5 minutes. Transfer to a cutting board and generously season lamb with black pepper on both sides. (Do not wipe out skillet). Working with one double-rib chop at a time, use a sharp chef's knife to cut between the bones and separate each chop into two single-rib chops.

7. 7

   Meanwhile, allow skillet to cool down slightly, about 2 minutes. Add red onion, garlic, thyme, mustard, and remaining 1/2 cup oil to skillet and cook over medium heat until fragrant, about 1 minute. Add vinegar, 2 teaspoons (6 g) kosher salt, 1 teaspoon freshly ground black pepper, and reserved tomato water. Cook, whisking occasionally to scrape up browned bits from bottom of skillet, until mixture comes to a boil, about 1 minute. Pour vinegar mixture into bowl with tomatoes. Using two wooden spoons, toss tomato-bread mixture briefly. Add basil and toss well to combine. Divide salad onto 4 individual shallow bowls or plates, top each salad with 2 lamb chops, and sprinkle with flaky sea salt, if desired. Serve immediately.