Marinate the Lamb Chops

• In a bowl, combine olive oil, pomegranate molasses, minced garlic, rosemary, thyme, salt, and pepper. Mix well.

Coat the Lamb Chops

• Place the lamb chops in a large resealable bag or dish. Pour the marinade over the chops, ensuring they are evenly coated. Seal and refrigerate for at least 30 minutes.

Preheat the Pan

• Heat a large skillet over medium-high heat. Add a small amount of olive oil.

Sear the Lamb Chops

• Remove the lamb chops from the marinade, letting the excess drip off. Sear the chops for 3-4 minutes on each side, or until they reach your desired level of doneness.

Glaze the Chops

• Brush the remaining marinade over the lamb chops during the last minute of cooking to create a glossy glaze.

Rest and Serve

• Let the lamb chops rest for 5 minutes before serving. Garnish with fresh pomegranate arils if desired.