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Lamb Chops with Barley Salad and Tomato Dressing
INGREDIENTS:
2/3 cup regular (pearled) barley
2 medium tomatoes, coarsley chopped
2 tablespoons red wine vinegar
2 cloves minced garlic
1 teaspoon cinnamon
3 tablespoons olive
4 small small lamb loin chops, cut 1 inch thick
1 small cucumber, seeded and chopped
1/2 cup sweet red 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
Prepare barley following package directions. Drain. Rinse with cold water; drain, set aside. Meanwhile, tomato vinaigrette, in blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon black pepper and 1/2 teaspoon sale. Blend of 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). Turn chops once half way through. In a large bowl, combine cooked barley, cucumber, sweet pepper, onion, and parsley. Toss with about 3/4 cup of tomato vinaigrette. To serve, top flatbreads with greens, barley salad, and lamb chop. Pass remaining vinaigrette.
Per serving: About 580 calories, 21 grams fat (7 grams saturated fat), 61 mg cholesterol, 674 mg sodium, 71 grams carbohydrates, 9 grams fiber, 28 grams protein, daily values: 50% vitamin A, 81% vitamin C, 14% calcium, 29% iron.
debbie@grammyslittlehelpers.com
Sounds delicious!!