Makes 4 to 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 (here), 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-top 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.