In a medium bowl, combine the oil, rosemary, paprika, salt, pepper, lemon juice, mustard, and minced garlic. Stir until well blended.

Coat lamb chops generously with the herb rub and marinate for at least 30 minutes at room temperature.

Mix Greek yogurt, mayonnaise, chopped dill, grated garlic, Dijon mustard, and a pinch of salt and pepper in a separate bowl until smooth.

Heat a large skillet over medium-high heat and sear the marinated lamb chops for 3-4 minutes on each side.

Let the cooked lamb chops rest for a few minutes, then serve over mixed baby greens with creamy dill sauce and pomegranate seeds.