Ingredients
Directions
- For the herb sauce, in a blender or food processor, add the serrano pepper, lime juice and zest, herbs, onions, garlic, and ginger; blend, adding oil and 1 to 2 tablespoons of water until smooth. Season with salt, pepper, and lime juice, if needed. Reserve cold in the cooler.
- For the lamb rack, cut the rack into individual chops and season with the hickory & molasses seasoning. Let sit for 20 minutes in the cooler. Cook on the char grill or flat-top until desired doneness.
- To plate, place the lamb chops on a platter and drizzle with the herb sauce and pomegranate molasses; garnish with herbs and chopped pistachios.
Ingredient availability varies by location*
