Lebanese Lamb Chops With Lemony Lettuce

1. 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. 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. 3

   Toss lettuce and mint with lemon mixture.

4. 4

   Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see

5. 5

   .

6. 6

   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.

7. 7

   orzo

* Per serving · 4 servings · Values may vary.