Lamb Chops Summer Salad Food

MUSTARD GLAZED LAMB CHOPS WITH SUMMER SALAD

Steps:

• Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil. Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

LAMB CHOPS WITH BARLEY SALAD AND TOMATO DRESSING

Steps:

• Prepare barley according to package directions; rinse, drain, and set aside.
• Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon pepper, and 1/2 teaspoon salt.
• Process until smooth, then drizzle in olive oil; set aside 1/4 cup to brush on lamb chops.
• Brush lamb chops with reserved dressing, then season with salt and pepper.
• Broil lamb 5 to 7 minutes per side until internal meat thermometer registers 160 degrees F.
• In a large bowl, combine barley, cucumber, red pepper rings, onion and parsley.
• Toss with 3/4 cup tomato vinaigrette.
• To serve, top flat breads with lettuce greens, barley salad, and lamb chop; pass remaining vinaigrette.

GRILLED LAMB CHOPS WITH SUMMER SALAD

Steps:

• To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
• Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
• Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
• Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
• Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
• Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
• Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
• Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
• Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
• Very lightly salt grated cucumber and let hang in same manner.
• Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.