Lebanese Lamb Chops With Lemony Lettuce

  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)

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