Sprinkle the lamb pops with salt, pepper and rosemary. Drizzle with olive oil and let stand at room temperature for 30 to 60 minutes.

In a saucepan over high heat, combine the pomegranate juice, orange juice, molasses, honey, orange zest, garlic and red pepper flakes and bring to a boil. Reduce the heat to medium and cook until thickened to a sticky syrupy consistency, about 25 to 30 minutes. Divide into two bowls.

Preheat a cast iron pan over high heat.

Place the lamb pops in the preheated pan and sear until well browned, 2 to 3 minutes. Turn the pops over and brush with the pomegranate glaze from one of the bowls. Continue cooking until the pops are tender and an instant read thermometer inserted into the center of a pop registers around 125°F for medium rare. USDA recommends a final internal temperature of 145°F with a 3 min rest, but I like mine a bit more rare so I pull it out around 125°F and let it rest for 10 minutes. Baste with glaze.

Remove pops and transfer to individual plates. Drizzle with additional glaze from the second bowl. Sprinkle with pomegranate arils, parsley and pepper. Serve immediately.