Trim any excess fat off the cutlets if desired.
Make the seasoning up by mixing salt, lemon pepper, dried rosemary, dried oregano, garlic and onion powder together.
Lightly brush the cutlets with olive oil and season on each side with lamb seasoning.
Light up ¾ of a chimney starter with briquettes, once ashed over, put into a kettle kone, then place the grill back and put the lid on, open all vents and allow the Weber to warm up for 5 to 10 minutes.
Put the cutlets on the cooking grill and cook for 45 minutes, turn the lid a third of the way every 15 minutes to ensure even cooking.
To make the sauce add the pomegranate molasses, maple syrup, red wine, brown sugar, garlic, black pepper, salt, butter, cloves and the bay leaf to a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes to reduce the sauce, stirring occasionally.
Add the cornstarch to the hot water to make a slurry, slowly add to the sauce while whisking continuously until thickened.
Take off the heat and discard the cloves and bay leaf.
Once the cutlets are ready, take them off the heat and drizzle over some of the pomegranate sauce, then add a little drizzle of extra virgin olive oil and garnish with some lemon thyme leaves.