Lamb Chops With Barley Salad And Tomato Dressing Food

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.

LAMP CHOPS WITH BARLEY SALAD

Steps:

• Wipe the chops dry with paper towels. Sprinkle with the oil, garlic and pepper. Set aside.
• Rinse the barley and place in a saucepan with the water and salt to taste. Simmer, covered, for 45 minutes, adding more water if necessary.
• Meanwhile, cut the peppers in eighths and place them skin side up on a broiling rack. Broil until the skin is charred. Place the peppers in a plastic or paper bag. When they have cooled, peel off the skins and chop the peppers.
• Drain the barley and place it in a large bowl. Add the olive oil and salt and pepper. Mix well and add remaining ingredients. Toss and correct seasoning. Set aside.
• Preheat broiler for lamb chops. Broil the chops on each side until cooked to desired doneness. Place two on each of four individual plates, along with a serving of barley salad.

LAMB CHOPS

Steps:

• Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
• Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
• Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)