Lebanese Lamb Chops With Lemony Lettuce Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Chops with Lemony Lettuce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lamb Chops with Lemony Lettuce.

Serves 4

Active time: 35 min
Start to finish: 35 min

No, it’s not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you’ll want to eat it anywhere.

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 cooks’ note, below)
8 (3/4-inch-thick) rib lamb chops (2 lb)
2 heads Bibb lettuce (about 3/4 lb each), torn into large pieces
1 1/2 cups mint leaves

Preparation:

Grate 2 tsp 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 Tbsp oil. Let stand at room temperature 10 minutes for flavors to develop.
Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with baharat, grated zest, remaining Tbsp oil, and 1/2 tsp 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.

Cooks’ notes:

You can make your own baharat by grinding 1 tsp 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.
serve with: orzo

From Gourmet September 2009
Recipe by Gina Marie Miraglia Eriquez
Photograph by Romulo Yanes

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