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1
Wipe the chops dry with paper towels.
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2
Sprinkle with the oil, garlic and pepper.
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3
Set aside.
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4
Rinse the barley and place in a saucepan with the water and salt to taste.
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5
Simmer, covered, for 45 minutes, adding more water if necessary.
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6
Meanwhile, cut the peppers in eighths and place them skin side up on a broiling rack.
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7
Broil until the skin is charred.
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8
Place the peppers in a plastic or paper bag.
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9
When they have cooled, peel off the skins and chop the peppers.
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10
Drain the barley and place it in a large bowl.
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11
Add the olive oil and salt and pepper.
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12
Mix well and add remaining ingredients.
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13
Toss and correct seasoning.
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14
Set aside.
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15
Preheat broiler for lamb chops.
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16
Broil the chops on each side until cooked to desired doneness.
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17
Place two on each of four individual plates, along with a serving of barley salad.
