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.
Note: + cooling & 5 mins resting time
- 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
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.
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.
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.
Add barley to tomato mixture and toss to combine. Transfer to a serving platter. Top with the lamb and rocket.