Begin by cutting the rack of lamb into individual chops, ensuring they are of even thickness for uniform cooking. Pat each chop dry with paper towels to promote a nice sear, then season generously with sea salt, black pepper, garlic powder, and dried parsley.

Heat 2 tablespoons of extra virgin olive oil in a cast iron skillet over medium-high heat. Carefully lay the seasoned lamb chops in the skillet and sear each side for 2-4 minutes until golden brown.

Reduce heat to medium and add minced garlic and fresh thyme around the lamb chops. Pour in ½ cup of pomegranate juice and allow it to bubble gently.

Preheat oven to 375°F (190°C). Transfer the skillet directly to the oven and bake for 10-15 minutes, checking that the internal temperature reaches 130-135°F for medium-rare.

In a separate saucepan, melt 2 tablespoons of unsalted butter. Add another ½ cup of pomegranate juice and bring to a simmer. Mix cornstarch with warm water, then whisk into the bubbling sauce until thickened.

Spoon the thickened sauce over the lamb chops in the skillet and return to oven for an additional 5 minutes.

Let the lamb chops rest for 5 minutes before serving to ensure the juices redistribute.