Lamb Chops With Barley Salad And Tomato Dressing Recipes

LAMB CHOPS WITH GARLIC AND ROSEMARY

Steps:

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.

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.

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS

Steps:

• 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
• 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
• 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
• 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.

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.