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

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

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, + cooling & 5 mins resting time
Curtis Stone's BBQ lamb chops with tomato and barley salad

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

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

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

Curtis Stone's BBQ lamb chops with tomato and barley salad
  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, + cooling & 5 mins resting time
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
    Description

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

    Method

    1. 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.

    2. 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.

    3. 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.

    4. Step 4

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