When a rooftop farm becomes available at sunset for a private picnic with your sweetheart, what can you do besides whip up a breathtakingly beautiful summer spread? This week’s recipe is guaranteed to woo and at less than $7 per serving, it’s one of the cheapest, most satisfying date meals around.

Ingredients:
1 lb lamb rib chops
2 Tbsp. honey
2 Tbsp. red wine vinegar
2 garlic cloves, finely chopped
1 Tsp. salt, divided
1/4 Tsp. black pepper
1/2 Tsp. baharat meat spice
2 japanese eggplants, halved lengthwise
1 pint cherry tomatoes, halved
1 C. pearled barley
2 C. water
1/8 Tsp. turmeric
1 Tsp. cumin
3 Tbsp. red onion, finely chopped
1/4 C. fresh mint, finely chopped
Juice of 1 lemon

Special equipment: Charcoal grill and coals.

Directions:
We’ll begin by marinating the lamb. Combine honey, vinegar, garlic, 1/2 tsp. salt, and meat spice and coat the lamb chops with mixture. Refrigerate for at least 1 hour prior to grilling.

Next, we’ll cook the barley. Bring water to boil and add barley. Lower the flame and allow barley to simmer for 10 – 15 minutes, or until water has evaporated and barley has cooked to an al dente texture. Add turmeric, cumin, red onion, mint and lemon juice and set aside.

Salt remaining vegetables (eggplant and tomatoes) and, using a charcoal grill, sear them for 2 – 3 minutes.

Get the lamb out of the refrigerator and place it on grill, searing for 3-4 minutes per side for a medium rare chop. Pile barley, veggies and lamb on plate and let the romancing begin.