MAKES: 4 SERVINGS
PREP: 40 MINS
BROIL: 10 MINS
COOK: 45 MINS
2/3 cup regular (pearled) barley
2 medium tomatoes, coarsely chopped
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon cinnamon
3 tablespoons olive oil
4 small lamb loin chops, cut 1 inch thick
1 small cucumber, seeded and chopped
1/2 cup red sweet pepper strips
1/4 cup sweet onion, chopped
1/2 cup Italian (flat-leaf) parsley or mint, snipped
4 oval-shaped flatbreads, toasted*
4 cups mixed greens
- Prepare barley following package directions. Drain. Rinse with cold water; drain. Set aside.
- Meanwhile, for tomato vinaigrette, in blender or food processor combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon black pepper, and 1/2 teaspoon salt. Blend or process until almost smooth. Blend in olive oil. Reserve 1/4 cup to brush on lamb.
- Trim fat from lamb. Brush with reserved vinaigrette. Season with salt and black pepper. Place on unheated rack of broiler pan. Broil, 4 to 5 inches from heat, 10 to 15 minutes (160 degrees F); turn chops once halfway through.
- In large bowl combine cooked barley, cucumber, sweet pepper, onion, and parsley. Toss with about 3/4 cup of the tomato vinaigrette. To serve, top flatbreads with greens, barley salad, and lamb chop. Pass remaining vinaigrette. Makes 4 servings.
Nutrition Facts (Lamb Chops with Barley Salad and Tomato Dressing)
Per serving: 580 kcal , 21 g fat (7 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 61 mg chol. , 674 mg sodium , 71 g carb. , 9 g fiber , 6 g sugar , 28 g pro.