Begin by preparing your lamb rib chops (ask a butcher to clean/French your lamb and divide into single lamb chops). If they are cut into double chops, simply cut in half to create your single chop. Remove the excess layer of fat at the top of your chop using a sharp knife. You can reserve this fat to use in later cooking or to grease your flat top grill.
sprigs of fresh mint, fresh garlic clove, pomegranate molasses, honey, cinnamon, kosher salt, and black pepper. Pour your marinade over your lamb ribs and rub into both sides. Cover and place in fridge for 4 to 24 hours.
Add the crushed or minced garlic to the yogurt. Add olive oil, mint and salt. If your mixture is too thick, add in 1 tablespoon of cold water and mix. Adjust salt to your taste. Spoon over cooked ribs.
Once ready to cook your lamb, remove from fridge and allow to come to room temperature, about 30 minutes before cooking.
Heat your grill to high heat, ensure your grates or flat top area are clean and free from any debris. Grease your grill grates or flat top with a bit of neutral oil; (canola, vegetable or avocado oil). If you have a flat top grill, you can also use some of your reserved lamb fat allow it to render to create an oiled surface.
Once grill is heated, place your lamb rib chops and allow to cook for about 2 minutes until browned and crust has formed. Flip and cook the 2nd side for another minute. Remove from heat and allow to rest for 3-5 minutes.
While your lamb is resting, place your peach slices on hot grill and sear for 1-2 minutes on each side. Enjoy with yogurt mint sauce and the grilled peaches.
NOTES: If using table salt or anything besides kosher salt, half your salt amount and always adjust to your taste.
These are often called lamb lollipops because you can absolutely grab one and eat right off the bone like a lollipop. Perfect as an appetizer.
The USDA recommends lamb reach an internal temperature of 145 degrees F with a 3-minute rest.