Preheat broiler. Wash the lamb chops and pat them dry. Rub the minced garlic on both sides of the chops and let stand at room temperature while the sauce is cooking.

Remove the seeds from the pomegranate by first rolling it with pressure on the counter top. Use a knife to score the skin into 4 sections. Fill a deep bowl with luke warm water. Submerge the fruit and begin breaking off sections, scooping the seeds away from the white pith. The seeds will sink to the bottom and the pith will float to the top. Skim the top of the water and drain seeds into a colander. Pick out any stray pith.

Transfer seeds to a small heavy saucepan. Add chicken broth, garlic, shallots, thyme, and oregano. Cover and cook over medium heat, stirring occasionally, about 10 minutes.

While the sauce is cooking, season the lamb with 1/4 teaspoon each salt and pepper. Broil about 4 minutes each side for rare, 6 minutes each side for medium.

Add the remaining salt and pepper to the sauce and let it stand until the lamb is ready. Serve lamb with sauce on top or on the side.