Lebanese Lamb Chops With Lemony Lettuce
- Ready In:
- 32mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large lemons
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil, divided
- 2 garlic cloves
- 1 tablespoon baharat (Eastern Mediterranean spice mixture, see tip below)
- 2 lbs lamb rib chops (8 cut 3/4-inch-thick or 4 center shoulder cut chops)
- 2 heads bibb lettuce, torn into large pieces (about 3/4 pound each)
- 1 1⁄2 cups mint leaves
directions
- 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.
- 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. Cover and let rest about 15 minutes.
- Toss lettuce and mint with lemon mixture.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- 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.
-
Tips:
- You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
- Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
- Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.
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