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- 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
1. Prepare barley following package directions. Drain. Rinse with cold water; drain. Set aside.
2. 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.
3. 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.
4. 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.
- Servings Per Recipe 4,
- cal. (kcal) 580,
- Fat, total (g) 21,
- chol. (mg) 61,
- sat. fat (g) 7,
- carb. (g) 71,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 9,
- sugar (g) 6,
- pro. (g) 28,
- vit. A (IU) 2430,
- vit. C (mg) 48,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 674,
- Potassium (mg) 801,
- calcium (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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