Lamb Chops With Barley Salad and Tomato Dressing

• 23 cup pearl barley
• 2 medium tomatoes, coarsely chopped
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 4 small lamb loin chops, 1 inch thick
• 2 small cucumbers, seeded and chopped
• 12 cup red pepper, cut into thin rings
• 12 cup sweet onion, chopped
• 12 cup fresh parsley, chopped
• 4 cups mixed lettuce greens
• salt & freshly ground black pepper

1. Prepare barley according to package directions; rinse, drain, and set aside.
2. Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon pepper, and 1/2 teaspoon salt.
3. Process until smooth, then drizzle in olive oil; set aside 1/4 cup to brush on lamb chops.
4. Brush lamb chops with reserved dressing, then season with salt and pepper.
5. Broil lamb 5 to 7 minutes per side until internal meat thermometer registers 160 degrees F.
6. In a large bowl, combine barley, cucumber, red pepper rings, onion and parsley.
7. Toss with 3/4 cup tomato vinaigrette.
8. To serve, top flat breads with lettuce greens, barley salad, and lamb chop; pass remaining vinaigrette.

pearl barley, tomatoes, red wine vinegar, garlic, ground cinnamon, olive oil, lamb loin chops, cucumbers, red pepper, sweet onion, fresh parsley, mixed lettuce greens, salt

Taken from www.food.com/recipe/lamb-chops-with-barley-salad-and-tomato-dressing-390090 (may not work)