Ingredients

• 2/3  cup regular (pearled) barley
• 2  medium tomatoes, coarsely chopped
• 2  Tbsp. red wine vinegar
• 2  cloves garlic, minced
• 1  tsp. cinnamon
• 3  Tbsp. 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

Directions

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.

5. *To toast flatbreads broil about 4 inches from heat for 1 to 2 minutes per side or until lightly browned.