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.
Slideshow:Recipes for Lamb Chops
3/4 cup extra-virgin olive oil
10 garlic cloves, minced
1/3 cup pomegranate molasses
3 tablespoons dried mint, crushed
2 tablespoons dried rosemary, crushed
Freshly ground pepper
Three 2 1/4-pound frenched racks of lamb, cut into individual chops
In a large bowl, whisk the olive oil with the garlic, pomegranate molasses, mint, rosemary, 2 teaspoons of salt and a generous pinch of pepper. Add the lamb chops and turn to coat with the pomegranate glaze; let stand at room temperature for 30 minutes.
Meanwhile, light a grill or preheat a grill pan. Lightly season the chops with salt and pepper; grill over moderately high heat, turning, until they are lightly charred outside and medium-rare within, 4 to 6 minutes. Serve the lamb with the Plum Compote.
Serve these lightly sweet lamb chops with a medium-bodied red. Try a red cherry-scented Côtes du Rhône.
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