Lebanese Lamb Chops with Lemony Lettuce

Ingredients for Lebanese Lamb Chops with Lemony Lettuce

• 2 large lemons

• 1 teaspoon sugar

• 3 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves

• 1 tablespoon baharat (Eastern Mediterranean spice mixture

• see cooks' note, below)

• 8 (3/4-inch-thick) rib lamb chops (900g )

• 2 heads Bibb lettuce (about 350g each), torn into large pieces

• 1 1/2 cups mint leaves

How to make Lebanese Lamb Chops with Lemony Lettuce

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 flavours to develop.

Mince and mash garlic to a paste with 1/2 teaspoons salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoons pepper. Rub all over lamb chops.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.