Indian Spiced Lamb Chops with Barley Kale Pilaf

Protein is essential to a healthy #SOBikini lifestyle

Recipe

Beef & Poultry

Protein is essential to a healthy lifestyle as are the right kinds of carbs. In this recipe, lean lamb chops are paired with nutrient dense, carb friendly barley for the perfect balance of strength, endurance, and fat burn.

Ingredients

2 garlic cloves, finely chopped
1/4 teaspoon ground cumin

¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
½ teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons olive oil
8 rib lamb chops (about 2 pounds)
½ cup fresh wild mushrooms such as morel, cremini, and porcini
1 small shallot, minced
1 cup barley
3 cups vegetable broth
2 tablespoons chopped green onions
½ cup chopped fresh kale
¼ teaspoon fine lemon zest
2 tablespoons grated parmesan cheese

Instructions

Whisk together garlic, cumin, cardamom, turmeric, cilantro, lime juice, orange juice, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and 1 tablespoon olive oil.
Transfer to a large, sealable plastic bag, add lamb, seal bag, and massage until lamb is evenly coated.
Marinate at room temperature for 15 minutes.
Begin making the barley by heating 1 tablespoon olive oil in a large saucepan over medium-high heat.
Add mushrooms, shallots, and barley and saute about 3 minutes.
Add vegetable broth, and green onion.
Bring to a boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Remove from heat and set aside.
Just before serving, stir in kale, lemon zest, remaining sea salt, remaining black pepper, and parmesan cheese.
While barley is cooking, finish the lamb chops.
Heat remaining olive oil in a cast iron skillet over medium-high heat.
Add lamb and sear for 3 to 4 minutes.
Turn and sear an additional 3 to 4 minutes for medium-rare, or until desired doneness.
Let rest for about 5 minutes before serving.
Serve over barley.