Start by patting the organic lamb rib chops dry with paper towels to ensure a good sear. Season them generously on both sides with sea salt, black pepper, garlic powder, and dried parsley.

Preheat your oven to 375°F (190°C). In a hot cast iron skillet, add extra virgin olive oil and heat until shimmering. Carefully place the seasoned lamb chops in the skillet and sear them for about 2-4 minutes on each side.

Once both sides of the lamb chops are beautifully browned, reduce the heat to medium-low. Add the crushed garlic and fresh thyme sprigs to the skillet, stirring gently. Pour in the pomegranate juice, coating the lamb chops.

Let the pomegranate lamb chops bake in the oven for about 10-15 minutes, using a meat thermometer to check for doneness.

While the lamb chops are baking, in a separate saucepan over medium heat, melt unsalted butter until foamy. Add a splash of pomegranate juice and let it simmer gently. Mix cornstarch with warm water, then whisk it into the simmering liquid until the desired consistency is reached.

Once the lamb chops are finished baking, remove them from the oven and let them rest for about 5 minutes. Pour the sauce over the chops before serving.