Lebanese Lamb Chops With Lemony Lettuce – a delicious recipe with lemons, sugar, extra-virgin olive oil, garlic, lamb chops, mint leaves. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
5
.
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
orzo
841
kcal
Calories
53
g
Fat
35
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large lemons, 1 teaspoon sugar, 3 tablespoons extra-virgin olive oil, divided, 2 garlic cloves, and more.
Yes, Lebanese Lamb Chops With Lemony Lettuce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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