- 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)
- 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
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.
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.
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.
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 www.choosemyplate.gov.