Name: Lebanese Lamb Chops with Lemony Lettuce
Cook time: 35 min
Total time: 35 min
Yield: Makes 4 servings
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 pounds); 2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces; 1 1/2 cups mint leaves

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Lebanese Lamb Chops with Lemony LettuceRomulo Yanes

No, its 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.

Cooks' notes:

•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.
•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.

Recipe notes

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