Lamb Chops With Barley Salad and Tomato Dressing |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A satisfying meal, made healthier with the addition of barley. Barley is loaded with fiber. Serve salad with toasted flat bread ovals, or croutons. Ingredients:
2/3 cup pearl barley |
2 medium tomatoes, coarsely chopped |
2 tablespoons red wine vinegar |
2 garlic cloves, minced |
1 teaspoon ground cinnamon |
3 tablespoons olive oil |
4 small lamb loin chops, 1 inch thick |
2 small cucumbers, seeded and chopped |
1/2 cup red pepper, cut into thin rings |
1/2 cup sweet onion, chopped |
1/2 cup fresh parsley, chopped |
4 cups mixed lettuce greens |
salt & freshly ground black pepper |
Directions:
1. Prepare barley according to package directions; rinse, drain, and set aside.
2. Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon pepper, and 1/2 teaspoon salt.
3. Process until smooth, then drizzle in olive oil; set aside 1/4 cup to brush on lamb chops.
4. Brush lamb chops with reserved dressing, then season with salt and pepper.
5. Broil lamb 5 to 7 minutes per side until internal meat thermometer registers 160 degrees F.
6. In a large bowl, combine barley, cucumber, red pepper rings, onion and parsley.
7. Toss with 3/4 cup tomato vinaigrette.
8. To serve, top flat breads with lettuce greens, barley salad, and lamb chop; pass remaining vinaigrette.
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