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Grilled Lamb Chops with Barley Crunch Salad & Roasted Tomatoes
A definite crowd-pleaser!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 1:15 hours
Ingredients
250 g baby tomatoes
Olive oil
Salt and pepper
6 lamb chops
Juice of ½ lemon
1 Tbsp (15 ml) chopped fresh rosemary
Barley salad
1 C (250 ml) pearl barley
½ cucumber, seeded and diced
4 spring onions, thinly sliced
1 small red onion, finely chopped
2 sticks celery, diced
Salt and pepper
Dressing
1 C (250 ml) plain yoghurt
Zest and juice of 1 lemon
1 fat clove garlic, crushed
2 Tbsp (30 ml) olive oil
A handful each of fresh coriander, mint leaves and flat-leaf parsley, finely chopped
Method
Make the salad first. Boil the barley in salted water for 45 minutes. Rinse well and drain. Allow to cool in the fridge (or do this the day before to save time).
Preheat the oven to 220 °C.
Combine all the salad ingredients with the cooled barley. Mix the dressing ingredients together and add to the salad. Mix well. Season to taste (this can also be done the day before, the flavour develops over time).
Place the tomatoes onto a baking tray, drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes. Set aside.
Change the oven to the grill setting and adjust the oven shelf to the highest level.
Rub the lamb chops with a bit of olive oil, lemon juice, rosemary, salt and pepper. Place onto a roasting rack and grill each side for about 10 minutes (until the fat is crispy on both sides).
Serve the lamb chops with the barley salad and top with roasted tomatoes. Serve with extra lemon wedges.
