Lebanese Lamb Chops with Lemony Lettuce

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   Lebanese Lamb Chops with Lemony Lettuce
Gourmet 
from Gina Marie Miraglia Eriquez
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 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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Preparation
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. 
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. 
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 and orzo. 
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. 

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Lebanese Lamb Chops with Lemony Lettuce Posted: 18 February 2010 at 17:02
	Lebanese Lamb Chops with Lemony Lettuce Gourmet from Gina Marie Miraglia Eriquez 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 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 print a shopping list for this recipe Preparation 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. 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. 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 and orzo. 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.

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