Lamp Chops With Barley Salad
Updated October 10, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
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Ingredients
8 loin lamb chops
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
2 cups barley
8 cups water
Coarse salt to taste
3 red or yellow peppers
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
3 plum tomatoes, peeled, seeded and chopped
1 small red onion, chopped
3 to 4 tablespoons fresh tarragon, basil, thyme or summer savory leaves
About 1 to 2 tablespoons balsamic vinegar
Preparation
- Step 1
Wipe the chops dry with paper towels. Sprinkle with the oil, garlic and pepper. Set aside.
- Step 2
Rinse the barley and place in a saucepan with the water and salt to taste. Simmer, covered, for 45 minutes, adding more water if necessary.
- Step 3
Meanwhile, cut the peppers in eighths and place them skin side up on a broiling rack. Broil until the skin is charred. Place the peppers in a plastic or paper bag. When they have cooled, peel off the skins and chop the peppers.
- Step 4
Drain the barley and place it in a large bowl. Add the olive oil and salt and pepper. Mix well and add remaining ingredients. Toss and correct seasoning. Set aside.
- Step 5
Preheat broiler for lamb chops. Broil the chops on each side until cooked to desired doneness. Place two on each of four individual plates, along with a serving of barley salad.
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