Active Time

　　35 min

　　Total Time

　　35 min

　　No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which 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.

　　

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

　　

Step 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.

　　

Step 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.

　　

Step 3

Toss lettuce and mint with lemon mixture.

　　

Step 4

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

　　

Step 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.

　　

Serve with:

Step 6

orzo

　　Cooks' notes:

　　•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.