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© Meredith Corporation. All rights reserved. Used with permission.
Prepare barley following package directions. Drain. Rinse with cold water; drain. Set aside.
Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, black pepper and salt. Blend or 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 the unheated rack of a broiler pan. Broil, 4 to 5 inches from the heat, for 10 to 15 minutes (160°F); turn chops once halfway through.
In a large bowl, combine cooked barley, cucumber, bell pepper, onion and parsley (or mint). Toss with about 3/4 cup of the tomato vinaigrette. To serve, top each flatbread with greens, barley salad and a lamb chop. Pass remaining vinaigrette.