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Grilled Lamb Chops with Wheat Berry, Strawberry, and Lacinato Kale Salad

Photo: Neil Dacosta

Hands-on time 25 mins
Total time 45 mins

Serves 6 (serving size: about 1 cup salad and 2 lamb chops)

Lacinato kale, often called dinosaur kale because of its crinkled, bumpy texture, grows year-round in the Pacific Northwest. Massaging the leaves with your hands tenderizes them and tones down their bitter edge, which is a little more pronounced with summer harvests.


  • 6 cups water
  • 1/2 cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons finely chopped shallots
  • 1/2 teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 336
  • fat 15.3 g
  • satfat 4.7 g
  • monofat 7.6 g
  • polyfat 1.2 g
  • protein 32 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 95 mg
  • iron 3 mg
  • sodium 384 mg
  • calcium 90 mg

How to Make It

  1. Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low; cover and simmer 22 minutes or until slightly chewy. Drain; rinse with cold water. Drain.

  2. Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan; grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

  3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture; toss to coat. Top salad with strawberries and cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit