Adding a pomegranate glaze makes something that’s already delicious—in this case, tender, dainty rib lamb chops—even more special with almost no effort. I like to prepare these on the grill, but indoors, a ridged grill pan will do the job nearly as well and makes this a great year-round option. This will serve 4 to 6 people, depending on appetites and budget; if you want serve a larger group, use the same rub and glaze on a boned and butterflied leg of lamb, applying the glaze just before the meat comes off the grill to give it a lustrous sheen. A dollop of Tzatziki complements the minty notes of the marinade.

SERVES 4 TO 6
1/4 cup [5 g] crushed fresh mint leaves
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp Aleppo pepper
1/2 tsp freshly ground black pepper
Twelve 1/2 in [12 mm] thick lamb rib chops (about 2 lb [910 g] total)
1/4 cup [80 g] pomegranate molasses

Combine the mint, oil, salt, and Aleppo and black peppers in a mini food processor or blender and whiz to make a paste, adding a bit more oil if needed to loosen the mixture.

Scrape out the paste into a large bowl, add the chops, and toss to coat all over with the mixture. Cover the bowl and set aside at room temperature to marinate for 30 minutes while you fire up the grill or preheat a grill pan over medium-high heat.

Arrange the chops on the hot grill or pan, placing them over the hottest part of the fire. Sear for about 2 minutes or just until browned, then turn and sear the second side. Brush the tops of the chops with the pomegranate molasses. Turn again, brushing the second side with the molasses, then turn one last time. Cook no more than 30 seconds per side after glazing, just long enough to caramelize it without overcooking the meat.

Transfer to a serving platter, cover loosely with foil, and let the chops rest for 5 minutes or so before serving.