Why This Recipe Works

This recipe draws inspiration from the flavors of the Middle East, which we love with lamb. We achieved deeper flavor by seasoning individual lamb chops rather than a whole rack. The sugar in our seasoning mix, combined with the sweet and acidic pomegranate molasses, helped the chops pick up incredible char from the hot grill. When using charcoal, we loved how the concentrated heat from using only half the grill boosted the charring while yielding perfect, medium-rare chops. Though these chops were beautiful enough when brushed with a final coat of pomegranate molasses right off the grill, we loved them served with a mixture of fresh mint, parsley, garlic, and pomegranate seeds with enough olive oil to make the mixture spoonable over the chops.

Before You Begin

We prefer domestic lamb here, which is typically grass-fed and finished on grain, for its less gamy flavor and better fat marbling. Some lamb racks come pretrimmed; if this is the case, look for a weight of about 1½ pounds. If you can find only precut chops, 16 of the largest single-bone rib chops will work just fine here. If you can't find pomegranate molasses, you can make your own.

Instructions

Cut lamb racks between ribs to separate chops. Combine 1½ tablespoons salt, sugar, allspice, fennel, granulated garlic, and pepper in bowl. Pat chops dry with paper towels and sprinkle all over with salt mixture.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Brush chops all over with ¼ cup pomegranate molasses. Place chops on grill (over coals, if using charcoal) and cook (covered, if using gas) until chops are charred and register 135 to 140 degrees, about 2 minutes per side, rearranging chops as needed for even browning.

Transfer chops to serving platter, tent with aluminum foil, and let rest for 10 minutes. Stir mint, pomegranate seeds, oil, parsley, garlic, and remaining ¼ teaspoon salt together in small bowl. Brush tops of chops with remaining 1 tablespoon pomegranate molasses. Spoon mint mixture over chops. Serve.