1. Cook pomegranate juice and sugar in a medium saucepan over medium-high heat, stirring constantly, until a thick syrup forms, 20-30 minutes. Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.

2. Preheat oven to 500°F. Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375°F and roast 15 minutes per pound or until interior reaches 125°F on a meat thermometer for medium-rare. After first 20 minutes, add some water to bottom of pan and brush roast with more pomegranate syrup.

3. Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops and serve.