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
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.