Lebanese Lamb Chops with Lemony Lettuce
Succulent lamb chops seasoned with aromatic baharat spice blend, grilled to perfection and served with a refreshing salad of Bibb lettuce and mint dressed in a lemon-olive oil mixture.
Ingredients
- •2 whole large lemons
- •1 teaspoon sugar
- •3 tablespoons extra-virgin olive oil
- •2 cloves garlic
- •8 chops lamb chops
- •2 heads Bibb lettuce
- •1½ cups mint leaves
Cooking Instructions
- 1.
Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.
15 min
- 2.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.
10 min
- 3.
Toss lettuce and mint with lemon mixture.
5 min
- 4.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
10 min
- 5.
Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
11 min
- 6.
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