These lamb chops are fantastic! The flavors are so great, and it's really simple. I took the ingredients from this lamb rib recipe and converted it for a rack of lamb (basically just changing the cooking time/method). Can't wait to make it again. The vinegar baste adds a great tang, and I love pomegranate molasses with lamb for a sour sweetness. The sugar in the rub adds a crispy, flavorful crust when charred. It only needs an hour at room temperature to marinate in the spice rub, so it's a great weeknight dinner or pretty easy weekend dinner party meal.
Ingredients:
1 rack lamb chops
1 tbsp cumin
1 tbsp ground coriander
1 tbsp brown sugar
2 tbsp kosher salt
1/2 cup apple cider vinegar
1 tbsp pomegranate molasses
Directions:
Mix dry ingredients and reserve 1 tbsp. rub it all over the lamb and let sit 1 hour room temperature.
Mix vinegar, remaining tbsp of rub, and pomegranate molasses.
Heat a grill, gas or charcoal, to medium.
Add the ribs.
Grill for 15-20 minutes, basting with the vinegar mix and flipping occasionally.
We had a beautiful night down by the river.
And added some asparagus.
After 15-20 minutes (until cooked to medium rare), take the lamb off the grill. Tent it with foil and let it rest 5 minutes.
While it rested, we sneakily sipped wine from plastic cups.
Slice it up and serve.
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