Lebanese Lamb Chops With Lemony Lettuce

I was wondering what to do for dinner without going to the store when I came across this recipe from eprcurious. I was a little doubtful of a lettuce mint salad but it worked well with these chops. Times do not include rest time.

• Ready In: 32 mins
• Serves: 4

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 tip below)
• 2  lbs lamb rib chops (8 cut 3/4-inch-thick or 4 center shoulder cut chops)
• 2  heads bibb lettuce, torn into large pieces (about 3/4 pound each)
• 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. Cover and let rest about 15 minutes.
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. Tips:
7. 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.
8. Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
9. Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.