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Libanesiska lammkotletter med citronig sallad

Libanesiska lammkotletter med citronig sallad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These Lebanese lamb chops with lemony lettuce offer a vibrant burst of Middle Eastern flavour, combining warm aromatic spices with the sharp, clean notes of citrus. This diabetes-friendly dish relies on baharat—a fragrant blend of black pepper, coriander, and cinnamon—to provide a deep, savoury crust without the need for heavy sauces. The lamb is grilled until succulent, ensuring a lean yet satisfying protein that remains at the heart of this wholesome meal.

Accompanied by a refreshing salad of Bibb lettuce and plenty of fresh mint, this recipe is perfect for a light summer dinner or a healthy midweek treat. The dressing uses the whole fruit for a more textured, zesty finish that perfectly cuts through the richness of the meat. Serve it simply as it is for a low-carb option or with a small portion of fluffy wholewheat couscous.

Ingredients for Lebanese Lamb Chops with Lemony Lettuce

2 large lemons
1 tesked socker
3 tablespoons extra-virgin olive oil, divided
2 vitlöksklyftor
1 tablespoon baharat (Eastern Mediterranean spice mixture
)
8 (3/4-inch-thick) rib lamb chops (900g )
2 heads Bibb lettuce (about 350g each), torn into large pieces
1 1/2 cups mint leaves

How to make Lebanese Lamb Chops with Lemony Lettuce

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 flavours to develop.

Mince and mash garlic to a paste with 1/2 teaspoons salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoons 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.

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