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2/3
cup regular (pearled) barley
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2
medium tomatoes, coarsely chopped
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2
tablespoons red wine vinegar
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2
cloves garlic, minced
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1
teaspoon cinnamon
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3
tablespoons olive oil
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4
small lamb loin chops, cut 1 inch thick
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1
small cucumber, seeded and chopped
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1/2
cup red sweet pepper strips
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1/4
cup sweet onion, chopped
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1/2
cup Italian (flat-leaf) parsley or mint, snipped
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4
oval-shaped flatbreads, toasted*
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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,
- Calories 580,
- Protein (gm) 28,
- Carbohydrate (gm) 71,
- Fat, total (gm) 21,
- Cholesterol (mg) 61,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 9,
- Sugar, total (gm) 6,
- Vitamin A (IU) 2430,
- Vitamin 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 (DV %) 141,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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