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Ingredients

• 1 1/2 pounds hot Italian sausage (6 to 7 links)
• 4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat
• 1 recipe Salsa Verde, recipe follows
• 2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat
• Extra-virgin olive oil
• Finely ground sea salt, preferably gray salt
• 4 lemons, cut in 1/2 crosswise
• Freshly ground black pepper
• 6 to 8 summer squashes, sliced 1/2-inch thick

Salsa Verde:

• 4 slices (approximately 2 ounces) white bread
• 2 tablespoons Champagne vinegar
• 2 bunches Italian parsley, picked and cleaned
• 16 cornichons
• 1/4 cup capers, rinsed
• 4 to 5 anchovies
• 1 3/4 cups extra-virgin olive oil
• Gray salt or course sea salt and freshly ground black pepper

Description

Food Network Invites You To Try This Meat Counter Mixed Grill Recipe From Michael Chiarello.

Food Network