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1
Grate 2 teaspoons zest from 1 lemon.
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2
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).
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3
Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces.
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4
Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil.
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5
Let stand at room temperature 10 minutes for flavors to develop.
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6
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.
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7
Rub all over lamb chops.
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8
Cover and let rest about 15 minutes.
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9
Toss lettuce and mint with lemon mixture.
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10
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
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11
Grill chops, turning once, about 6 minutes total for medium-rare.
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12
Transfer to a plate and let rest, loosely covered, 5 minutes.
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13
Serve chops with salad.
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14
Tips:
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15
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.
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16
Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
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17
Lemon mixture keeps at room temperature 2 hours.
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18
Toss with lettuce and mint just before serving.
