Pre-heat grill. Sprinkle lamb with salt and pepper, set aside. Dissolve Arrowroot in cold water until it dissolves. Put Arrowroot mixture in a saucepan with pomegranate juice, honey or agave and cherries; simmer until sauce is slightly thick. Remove from heat; stir in the thyme. Grill lamb 5 minutes per side or until desired degree of doneness. Serve sauce with lamb.