No, it’s 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. View more of our favorite recipes from this issue.
2large lemons
1teaspoonsugar
3tablespoonsextra-virgin olive oil, divided
2garlic cloves
1tablespoonbaharat (Eastern Mediterranean spice mixture; see cooks’ note, below)
8(3/4-inch-thick) rib lamb chops (2 lb)
2heads Bibb lettuce (about 3/4 lb each), torn into large pieces
1 1/2cupsmint leaves
Grate 2 tsp 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 Tbsp oil. Let stand at room temperature 10 minutes for flavors to develop.
Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with baharat, grated zest, remaining Tbsp oil, and 1/2 tsp pepper. Rub all over lamb chops.
Toss lettuce and mint with lemon mixture.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure”
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.
Cooks’ notes:
You can make your own baharat by grinding 1 tsp 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.
