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
- Nutritional Information
Nutritional analysis per serving (4 servings)
1544 calories; 114 grams fat; 39 grams saturated fat; 57 grams monounsaturated fat; 10 grams polyunsaturated fat; 83 grams carbohydrates; 18 grams dietary fiber; 3 grams sugars; 47 grams protein; 173 milligrams cholesterol; 2022 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Wipe the chops dry with paper towels. Sprinkle with the oil, garlic and pepper. Set aside.
- 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.
- 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.
- 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.
- 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.
1 hour 15 minutes
Dining and Cooking