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

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.