Lamp Chops With Barley Salad Food

MARINATED LAMB STEAKS WITH BARLEY SALAD

Marinated lamb steaks with barley salad image

Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

Provided by Good Food team

Time 1h

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
2 garlic cloves , finely chopped
pinch dried chilli flakes
small bunch mint , chopped
2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat
100g pearl barley
200g broad beans , fresh or frozen, podded and skins removed, if you like
100g frozen petits pois
1 small red onion , finely chopped
zest and juice 1 lemon

Steps:

Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.

Nutrition Facts : Calories 522 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.14 milligram of sodium

LAMP CHOPS WITH BARLEY SALAD

Lamp Chops With Barley Salad image

Provided by Moira Hodgson

Categories main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 loin lamb chops
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
2 cups barley
8 cups water
Coarse salt to taste
3 red or yellow peppers
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
3 plum tomatoes, peeled, seeded and chopped
1 small red onion, chopped
3 to 4 tablespoons fresh tarragon, basil, thyme or summer savory leaves
About 1 to 2 tablespoons balsamic vinegar

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.

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