1. Heat broiler. 2. Make Barley Pilaf: Bring chicken broth to boil in medium saucepan. Stir in barley; cover and cook over medium-high heat 5 minutes. Stir in zucchini and yellow squash and cook 5 minutes more. Add butter and pepper; continue cooking, uncovered, until liquid is absorbed, about 2 minutes. 3. Meanwhile, sprinkle both sides of chops with salt and pepper. Broil on rack in broiler pan 4 inches from heat source, 3 to 4 minutes per side for medium-rare. While chops are broiling, combine apple jelly, mint and mustard in small bowl. Spread over top of chops and broil 1 minute more. Serve with Barley Pilaf and radishes. PER SERVING Calories 520 Total Fat 20 g Saturated Fat 7 g Cholesterol 111 mg Sodium 945 mg Carbohydrates 46 g Protein 38 g Notes: A glaze of fresh mint and mustard gives lamb chops a French accent. The chops pair well with the pilaf--a perfect way to make your family love eating grains and veggies. Total prep/cooking time: 15 minutes Degree of difficulty: Easy Sent: Tuesday, April 14, 1998 5:01 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, April 14, 1998 5:01 AM Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by Barb at PK on Apr 26, 1998