1. Whisk together pomegranate juice, mint, garlic, salt and pepper in a bowl. Add lamb lollipops and cover with plastic wrap. Refrigerate for 8 hours up to overnight.
2. Add all pesto ingredients to food processor and pulse until pesto forms.
3. Heat grill pan on medium heat and cook each side of the lamb for 2-4 minutes. The internal temperature should between 130-145 degrees F. Place lamb lollipops on a serving platter and top with fresh herb pesto. Serve immediately and enjoy!

*Please note the thickness of lamb will affect the cooking time