Begin by cutting the rack of lamb into individual chops. Pat each chop dry with paper towels and season both sides generously with sea salt, black pepper, garlic powder, and a sprinkle of dried parsley.

Preheat your oven to 375°F (190°C) and heat a cast iron skillet over medium-high heat. Add a splash of extra virgin olive oil. Sear the lamb chops for 2-4 minutes on each side until browned.

Reduce heat to medium and add minced garlic, fresh thyme sprigs, and pomegranate juice around the seared chops in the skillet. Let the garlic infuse the oil then transfer the skillet to the preheated oven.

Roast the lamb chops for 10-15 minutes until they reach a medium-rare doneness (about 130-135°F).

While the lamb is roasting, melt unsalted butter in a saucepan over medium heat. Stir in additional pomegranate juice and mix cornstarch with warm water to create a slurry, then add to simmering sauce until thickened.

Return the skillet to the stovetop after roasting, spoon the thickened sauce over the chops and place back in the oven for 5 minutes. Allow to rest for 5 minutes before serving.