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1
Heat oven to 325 degrees.
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2
Heat 1 tablespoon oil in a large skillet over medium-high heat.
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3
Add 3 lamb chops and brown on both sides, about 4 minutes a side.
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4
Remove chops to a roasting pan big enough to hold all the lamb; they can be fitted in snugly.
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5
Pour off any fat from skillet and deglaze with 1/4 cup red wine, scraping up browned bits.
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6
Pour over chops in roasting pan.
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7
Wipe skillet clean with paper towels and repeat with remaining 3 chops.
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8
Sprinkle cumin over lamb in roasting pan.
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9
Add garlic, carrot, onion, remaining 2 cups wine and enough water to reach halfway up chops.
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10
Cover with two sheets of aluminum foil and seal tightly.
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11
Braise in oven 2 1/2 hours, until falling off bone.
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12
Remove lamb from pan and strain juices into a bowl.
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13
Reserve carrots and discard remaining solids.
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14
Refrigerate braising liquid until fat rises to surface and can be skimmed off and discarded, at least 1 hour or up to 2 days.
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15
(Lamb and carrots can be refrigerated separately.)
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16
In a skillet big enough to hold lamb, simmer liquid until reduced by about half and thickened but not syrupy.
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17
Stir in pomegranate molasses and butter and season with salt and pepper.
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18
Squeeze in one lemon half.
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19
Taste and add more lemon and salt, if necessary.
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20
Reheat lamb and carrots in sauce over low heat, turning occasionally, for 10 minutes.
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21
Serve, sprinkled with mint, if desired.
