Recipes and Cooking Lamb Chops with Barley Salad and Tomato Dressing 3.3 (3) Discover how to make lamb chops into a street food-inspired supper with this colorful flatbread. In addition to the lamb chops, it features a tomato vinaigrette-tossed barley salad recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2009 Print Share Share Tweet Pin Email Prep Time: 40 mins Cook Time: 45 mins Broil Time: 10 mins Stand Time: 10 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients ⅔ cup regular (pearled) barley 2 medium tomatoes, coarsely chopped 2 tablespoon red wine vinegar 2 cloves garlic, minced 1 teaspoon cinnamon 3 tablespoon olive oil 4 small lamb loin chops, cut 1 inch thick 1 small cucumber, seeded and chopped ½ cup red sweet pepper strips ¼ cup sweet onion, chopped ½ cup Italian (flat-leaf) parsley or mint, snipped 4 oval-shaped flatbreads, toasted* 4 cup mixed greens Directions Prepare barley following package directions. Drain. Rinse with cold water; drain. Set aside. 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. 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. 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. Print Nutrition Facts (per serving) 580 Calories 21g Fat 71g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 580 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 61mg 20% Sodium 674mg 29% Total Carbohydrate 71g 26% Total Sugars 6g Protein 28g Vitamin C 47.8mg 239% Calcium 141.4mg 11% Iron 5.2mg 29% Potassium 801mg 17% Folate, total 80.6mcg Vitamin B-12 1.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.