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 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 12 cups mint leaves

1. Grate 2 teaspoons zest from 1 lemon.
2. 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).
3. Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces.
4. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil.
5. Let stand at room temperature 10 minutes for flavors to develop.
6. 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.
7. Rub all over lamb chops.
8. Cover and let rest about 15 minutes.
9. Toss lettuce and mint with lemon mixture.
10. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
11. Grill chops, turning once, about 6 minutes total for medium-rare.
12. Transfer to a plate and let rest, loosely covered, 5 minutes.
13. Serve chops with salad.
14. Tips:
15. 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.
16. Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
17. Lemon mixture keeps at room temperature 2 hours.
18. Toss with lettuce and mint just before serving.

lemons, sugar, extra virgin olive oil, garlic, baharat, chops, bibb lettuce, mint leaves

Taken from www.food.com/recipe/lebanese-lamb-chops-with-lemony-lettuce-506500 (may not work)