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Lebanese Lamb Chops with Lemony Lettuce
- 2 large lemons
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves
- 1 tablespoon (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
Directions:View on Epicurious
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