Step 1: Season the Lamb Chops

1. In a small bowl, mix together the salt, black pepper, cumin, and smoked paprika.
2. Rub this spice mixture evenly over both sides of the lamb chops.

Step 2: Sear the Lamb Chops

1. Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and let it heat until shimmering.
2. Add the lamb chops in a single layer, being careful not to overcrowd the pan. Sear for 2–3 minutes per side, or until a golden crust forms.
3. Remove the lamb chops from the skillet and set them aside on a plate. Cover with foil to keep warm.

Step 3: Make the Pomegranate Glaze

1. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
2. Pour in the pomegranate juice, honey, cinnamon, and balsamic vinegar. Stir well to combine.
3. Bring the mixture to a simmer and cook for 5–7 minutes, or until it reduces by half and thickens into a glossy glaze. Season with salt and black pepper to taste.

Step 4: Coat the Lamb Chops

1. Return the seared lamb chops to the skillet with the glaze. Spoon the glaze over the chops, turning them to coat evenly.
2. Simmer for an additional 2–3 minutes, or until the lamb chops are cooked to your desired doneness (135°F for medium-rare).

Step 5: Garnish and Serve

1. Transfer the lamb chops to a serving platter and drizzle with any remaining glaze.
2. Sprinkle with fresh pomegranate arils and chopped parsley for a vibrant finish.
3. Serve with lemon wedges on the side for a burst of acidity, if desired.