Lamp Chops With Barley Salad
Updated Oct. 11, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
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Ingredients
- 8loin lamb chops
- 2tablespoons extra-virgin olive oil
- 1clove garlic, minced
- Freshly ground pepper
- 2cups barley
- 8cups water
- Coarse salt to taste
- 3red or yellow peppers
- ½cup extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 3plum tomatoes, peeled, seeded and chopped
- 1small red onion, chopped
- 3 to 4tablespoons 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.
Private Notes