Grilled Lamb With Pomegranate Molasses And Balsamic

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10-pound leg of lamb, broken into 6 cuts (ask your butcher to do this for you)

1 cup pomegranate molasses

1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 cloves garlic, peeled

1 medium-sized nub fresh ginger, peeled and grated

4 sprigs fresh thyme

4 large leaves fresh mint

1 teaspoon cracked black pepper

Kosher salt

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