Lamb Chops with Lemon Barley and Mint-Tomato Sauce

Instructions

1. 1

   Cook the barley

   Rinse the barley in a sieve. Put it in a pot with 700 ml of water, the bay leaf, and 3 g of salt. Bring to a boil, then cover and simmer over low heat for 25–30 minutes, until the grains are tender but still hold their shape. Drain off any remaining water.

   
2. 2

   Make the tomato sauce

   Finely chop the shallots, thinly slice the garlic, and halve the tomatoes. Heat 10 ml of oil in a small pot. Cook the shallots for 3 minutes until translucent, then add the garlic and cook for another 30 seconds. Add the tomatoes and cook for 4 minutes, until they begin to soften and are lightly browned on the cut sides. Pour in the stock and balsamic vinegar; simmer over low heat for 8–10 minutes, until the sauce has thickened slightly.

   
3. 3

   Sear the chops

   Pat the chops dry with a paper towel, then season both sides with the remaining 3 g of salt and the pepper. Heat the remaining 15 ml of oil in a large frying pan. Sear the chops in a single layer for about 3–4 minutes per side, until they develop a deep brown crust. If they do not fit without crowding, cook them in two batches. They should reach about 63 °C at the thickest point; transfer them to a plate and let them rest for 5 minutes.

   
4. 4

   Finish the sauce and barley

   Finely chop the mint and stir it into the tomato sauce. Taste and, if needed, adjust the acidity with a few drops of balsamic vinegar if the sauce seems too mild. Stir the finely grated lemon zest and 20 ml of lemon juice into the drained barley. Remove the bay leaf.

   
5. 5

   Serve

   Divide the barley among the plates, add two lamb chops to each, and spoon over the mint-tomato sauce. Serve immediately while the meat is warm and the barley is fluffy.