Ingredients
2 (1¾- to 2-pound) rack of lamb, fat trimmed to ⅛ inch
1½ tablespoons plus ¼ teaspoon kosher salt, divided
1 tablespoon sugar
1 teaspoon ground allspice
1 teaspoon ground fennel
1 teaspoon granulated garlic
1 teaspoon pepper
5 tablespoons pomegranate molasses, divided
½ cup chopped fresh mint
½ cup pomegranate seeds
6 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
1 garlic clove, minced
Directions
1
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.
2
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.
3
FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
4
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.
5
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.