Title : Lebanese Lamb Chops with Lemony Lettuce Recipe
link : Lebanese Lamb Chops with Lemony Lettuce Recipe
Lebanese Lamb Chops with Lemony Lettuce Recipe
Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. 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.
Preparation Time: 35 min
Ingredients - Makes 4 servings
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
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).
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.
Serve with: orzo
- 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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