Lamb Chops With Barley Salad and Tomato Dressing

Submitted by LucyS-D

"A satisfying meal, made healthier with the addition of barley. Barley is loaded with fiber. Serve salad with toasted flat bread ovals, or croutons."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

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.