Whisk pomegranate juice, honey, brown sugar, Dijon and cornstarch in a small sauce pan. simmer for 10 minutes or until thickened to the consistency of BBQ sauce. Season to taste. Let cool for 30 minutes. Can be made ahead of time. Can store in fridge for up to 2 weeks.
Reserve half of marinade for basting later and take the other half of the marinade, and marinate lamb chops in a zipper top bag for 1 hour.
Preheat the George Foreman® Rapid Series 6-Serving Grill to 400 degrees fitted with both upper and lower grill plate attachment.
Take Chops out of bag and wipe off excess marinade with paper towel to ensure nice crust. Season with salt and pepper and Grill for 10 minutes or until 135 degrees, basting with glaze on both sides midway through.
Baste with glaze again and coat in chopped pistachios for that added crunch! Serve with a nice schmear of feta tzatziki and garnish with some fresh mint.
For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, garlic, feta, lemon juice, mint and honey. Adjust the seasoning if necessary. This tzatziki can be made ahead of time and stored in an airtight container in the refrigerator for up to three days.