Lebanese Lamb Chops With Lemony Lettuce

• 2 large lemons
• 1 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves
• 1 tablespoon
• (Eastern Mediterranean spice mixture; see cooks' note, below)
• 8 (3/4-inch-thick) rib lamb chops (2 pounds)
• 2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
• 1 1/2 cups mint leaves

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.
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.
3. Toss lettuce and mint with lemon mixture.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
5. .
6. 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.
7. orzo

lemons, sugar, extravirgin olive oil, garlic, lamb chops, mint leaves

Taken from www.epicurious.com/recipes/food/views/lebanese-lamb-chops-with-lemony-lettuce-354992 (may not work)