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.  resserve 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