Cut the lamb into two bone chops, if desired. Lamb can be cooked as a whole rack, or cut into 2-3 bone chops. Evenly coat with olive oil.
Mix together the ground rosemary, paprika, and salt. Then season the oiled lamb with the mixture and set the lamb aside.
Light the grill and set it up for two zone cooking.
While the grill is preheating, add the pomegranate juice, dijon mustard and sugar to a medium sized saucepan. Using butcher's twine, tie the herbs into a bundle and add that to the sauce. Place over medium high heat and bring to a boil. Reduce heat and stir occasionally, allowing the sauce to reduce by half. Remove from heat and allow the sauce to thicken.
Place the lamb on the grill over direct heat, searing for 2-3 minutes on each side. Then, move the lamb over to indirect heat and close the grills lid. Allow the lamb to continue to cook over indirect heat till desired internal temperature is reached as indicated by a reliable instant read thermometer.
Plate the lamb, and drizzle with the pomegranate glaze to serve.