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Lamb Chops with Barley Salad and Tomato Dressing

Makes: 4 servings
Prep 40 mins Broil 10 mins Cook 45 mins Stand 10 mins Start to Finish 1 hr
Lamb Chops with Barley Salad and Tomato Dressing
Ingredients
  • 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
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.

Nutrition Facts (Lamb Chops with Barley Salad and Tomato Dressing)
  • 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 (g) 81,
  • Cobalamin (Vit. B12) (g) 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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