Lebanese Lamb Chops with Lemony Lettuce |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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. 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 |
Directions:
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 Grilling Procedure .
5. 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.
6. Serve with: orzo
7. 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.
|
|