Combine pomegranate molasses, honey, minced garlic, lemon juice, cumin, red pepper flakes, and salt in a small saucepan over medium heat.

Stir and simmer for 3-4 minutes until the glaze thickens slightly and coats the back of a spoon. Remove from heat and set aside.

Season both sides of the lamb chops with kosher salt and black pepper. Let them rest at room temperature for 15 minutes before cooking.

Heat a 12-inch cast-iron skillet over high heat for 2 minutes until smoking hot. Add olive oil, rosemary sprig, and crushed garlic cloves.

Add the lamb chops in a single layer without crowding. Sear for 3-4 minutes on the first side without moving them, until a deep brown crust forms.

Flip the chops and sear the second side for 2-3 minutes until internal temperature reads 55-57 C / 130-135 F for medium-rare. Work in batches if needed.

Transfer the chops to a plate and rest for 5 minutes. Discard the rosemary and garlic from the pan.

Reduce the skillet heat to medium. Pour half the glaze into the hot pan and let it bubble for 20 seconds, scraping up any browned bits.

Return the rested lamb chops to the pan. Brush the tops with the remaining glaze and cook for 30-45 seconds per side until the glaze sets and the edges caramelize slightly.

Transfer to a serving platter. Scatter pomegranate arils and fresh mint over the top, finish with a pinch of flaky sea salt, and serve immediately.