Marinate the Lamb Chops:
In a medium bowl, whisk together pomegranate juice, balsamic vinegar, honey, Dijon mustard, cumin, coriander, olive oil, salt, and pepper. Place the lamb chops in a shallow dish or resealable plastic bag and pour the marinade over them. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Prepare the Glaze:
In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce reduces by half and thickens into a glaze. Remove from heat and set aside.

Cook the Lamb Chops:
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Remove the lamb chops from the marinade (discarding any leftover marinade) and season them with salt, pepper, minced garlic, rosemary, and thyme. Sear the lamb chops for about 3-4 minutes per side, or until they reach your desired doneness (around 130°F for medium-rare, or 140°F for medium).

Finish with the Pomegranate Glaze:
Once the lamb chops are cooked, remove them from the skillet and let them rest for a few minutes. While resting, drizzle the pomegranate glaze over the lamb chops, or serve it on the side.

Serve and Garnish:
Plate the lamb chops and garnish with fresh pomegranate seeds and chopped parsley for a burst of color and freshness. Serve with your choice of side dishes, such as roasted vegetables, couscous, or a fresh salad.