Grilled Lamb Chops with Barley Tabbouleh

Ingredients

• 12 lamb rib chops (3/4 to 1 inch thick)
• 1 teaspoon ground coriander
• 5 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoon black pepper, divided
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for grill grates
• 1 cup quick-cooking barley
• 5 1/4 cups water, divided
• 1/4 cup tahini
• 1/4 cup plus 2 tablespoons fresh lemon juice (about 3 lemons), divided
• 4 garlic cloves, grated and divided
• 1 large tomato, diced (about 2 cups)
• 1 1/2 cups finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint

Steps

1. Sprinkle lamb rib chops with coriander, 2 teaspoons salt, and 1 teaspoon pepper. Drizzle with 1 tablespoon oil. Let stand at room temperature until ready to grill.
2. Combine barley, 5 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high, and cook until barley is tender, about 12 minutes. Remove from heat, and let stand for 5 minutes. Drain and transfer barley to a large bowl; set aside.
3. Preheat grill to medium-high (400°F to 450°F). Place lamb chops on oiled grates; grill, uncovered and flipping occasionally, until a thermometer inserted into thickest portion of lamb chops registers 125°F for medium-rare, about 6 minutes, or until desired degree of doneness. Transfer lamb chops to a plate, and let rest for 5 minutes.
4. Meanwhile, whisk together tahini, 2 tablespoons lemon juice, 1 teaspoon salt, 1 grated garlic clove, and remaining 1/4 cup water in a small bowl until well combined; set aside. Add tomato, parsley, mint, remaining 1/3 cup oil, remaining 1/4 cup lemon juice, remaining 3 grated garlic cloves, remaining 2 teaspoons salt, and remaining 1/4 teaspoon pepper to bowl with barley; stir to combine.
5. Divide barley tabbouleh among shallow bowls using a slotted spoon; top with evenly divided lamb chops, and serve with tahini sauce.