MAKES 4-6 SERVINGS
3 tablespoons olive oil
Zest and juice of 1 lemon
2 tablespoons pomegranate molasses
1 cup ﬁnely chopped fresh mint
½ cup ﬁnely chopped fresh cilantro or parsley
2 scallions (green onions), ﬁnely chopped
6 lamb loin chops
Freshly ground black pepper
Parsley- Mint Sauce (page 220), for serving
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, pomegranate molasses, mint, parsley, and scallions until well combined. Put the lamb in a large zip-t op plastic bag. Add the marinade, seal the bag, and massage the marinade onto all sides of the chops. Refrigerate for at least 1 hour or up to overnight.
When ready to cook, heat a grill to medium.
Remove the chops from the marinade; discard the marinade. Season with pepper, if desired. Grill the chops for 10 to 12 minutes, turning once, for medium. Let rest for 10 minutes before serving.
Serve with Parsley- Mint Sauce.
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