The marinade here has enough flavor that even a short time of marinating will suffice, which is why this is my go-to lamb recipe for mid-week meals. If you have pomegranate molasses (which I teach you to make here), a little drizzle over the chops makes them truly extraordinary.
8 1-inch thick lamb loin chops (2 per person)
1/2 cup olive oil
1/4 cup dry red wine
1 tablespoon sugar
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 bay leaf
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons Pomegranate Molasses
4 rosemary sprigs
In a large bowl, combine marinade ingredients. Toss lamb chops with marinade and allow to marinate at least 1 hour or overnight.
Prepare hot grill.
Remove chops from marinade, allowing excess olive oil to drip off, unless you wish to control grill flare-ups.
Grill for 5 minutes on the first side, then turn and grill 2-4 minutes more for medium-rare.
Remove to platter. Drizzle with pomegranate molasses, if using, and garnish with rosemary sprigs.