Curtis Stone's BBQ lamb chops with tomato and barley salad

You can’t go wrong Curtis’ BBQ lamb chops with tomato and barley salad. It’s a crowd-pleaser that’s great for sharing.

4

15m

Note: + cooling & 5 mins resting time

40m

Ingredients

  • 1/2 cup (100g) pearl barley
  • 1/3 cup (80ml) extra virgin olive oil, divided
  • 2 tbs red wine vinegar
  • 1 tbs lemon juice
  • 1 1/2 tsp sugar
  • 400g red and yellow Perino tomatoes, halved
  • 2 garlic cloves, finely chopped
  • 1 tbs chopped flat-leaf parsley
  • 8 Coles Australian Lamb Loin Chops
  • 2 tsp finely chopped rosemary
  • 60g pkt Coles Australian Baby Rocket

Method

STEP 1 

Cook the barley in a large saucepan of boiling water for 30 mins or until tender. Drain well and set aside, tossing occasionally to release the heat, until cooled to room temperature. 

STEP 2 

Heat a barbecue grill or chargrill on medium-high. In a large bowl, whisk ¼ cup (60ml) oil with the vinegar, lemon juice, sugar, 1 tsp sea salt flakes and ¼ tsp freshly ground black pepper until the sugar dissolves. Add the tomato, garlic and parsley and toss to combine. Set aside, tossing occasionally.

STEP 3 

Drizzle remaining oil over lamb and turn to coat. Sprinkle with rosemary and season. Cook on the grill for 4 mins each side or until lamb is browned and an instant-read thermometer inserted into the centre registers 54°C for medium-rare doneness. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.

STEP 4 

Add barley to tomato mixture and toss to combine. Transfer to a serving platter. Top with the lamb and rocket.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.