Lamb Chops with Barley Salad and Tomato Dressing

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2.0 by 3 people

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  • Makes: 4 servings
  • Prep: 40 mins
  • Broil: 10 mins
  • Cook: 45 mins

Lamb Chops with Barley Salad and Tomato Dressing

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.
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Nutrition Facts (Lamb Chops with Barley Salad and Tomato Dressing)

  • Per serving:
  • 580 kcal cal.,
  • 21 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 61 mg chol.,
  • 674 mg sodium,
  • 71 g carb.,
  • 9 g fiber,
  • 6 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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