Lamp Chops With Barley Salad

• 8 loin lamb chops
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Freshly ground pepper
• 2 cups barley
• 8 cups water
• Coarse salt to taste
• 3 red or yellow peppers
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 3 plum tomatoes, peeled, seeded and chopped
• 1 small red onion, chopped
• 3 to 4 tablespoons fresh tarragon, basil, thyme or summer savory leaves
• About 1 to 2 tablespoons balsamic vinegar

1. Wipe the chops dry with paper towels.
2. Sprinkle with the oil, garlic and pepper.
3. Set aside.
4. Rinse the barley and place in a saucepan with the water and salt to taste.
5. Simmer, covered, for 45 minutes, adding more water if necessary.
6. Meanwhile, cut the peppers in eighths and place them skin side up on a broiling rack.
7. Broil until the skin is charred.
8. Place the peppers in a plastic or paper bag.
9. When they have cooled, peel off the skins and chop the peppers.
10. Drain the barley and place it in a large bowl.
11. Add the olive oil and salt and pepper.
12. Mix well and add remaining ingredients.
13. Toss and correct seasoning.
14. Set aside.
15. Preheat broiler for lamb chops.
16. Broil the chops on each side until cooked to desired doneness.
17. Place two on each of four individual plates, along with a serving of barley salad.

chops, extravirgin olive oil, clove garlic, freshly ground pepper, barley, water, salt, red, extravirgin olive oil, salt, tomatoes, red onion, fresh tarragon, balsamic vinegar

Taken from cooking.nytimes.com/recipes/7505 (may not work)