Pomegranate-Glazed Lamb Chops
"This dish is a variation on shashlik po karsky, a lamb riblet kebab that was popular in the USSR. For the marinade, Anya von Bremzen uses pomegranate molasses, which also acts as a sweet-tangy glaze...."
INGREDIENTS
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3/4 cup extra-virgin olive oil
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10 garlic cloves, minced
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1/3 cup pomegranate molasses
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3 tablespoons dried mint, crushed
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2 tablespoons dried rosemary, crushed
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Kosher salt
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Freshly ground pepper
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Three 2 1/4-pound frenched racks of lamb, cut into individual chops
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Herbed and Spiced Plum Compote, for serving
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