Bruce Aidells' Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons pomegranate molasses
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 6 carrots, peeled and cut into 3 inch pieces
• 2 tablespoons chopped fresh parsley

Directions

Cut each chop into 2 pieces by cutting between the flat side of the blade bone and the meat. Combine all the rub ingredients in a small bowl. Sprinkle the rub over the chops. Let sit for at least 30 minutes at room temperature, or wrap in plastic wrap and refrigerate overnight.