As concepted by Chef Justin Morrow at Aussie Beef & Lamb 's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.
For the salad:
1 pound Aussie grassfed lamb boneless eye of loin
8 ounces baby spinach
2 ripe tomatoes, cut into chunks
½ cup crumbled feta
4 dried figs, sliced
¼ cup pomegranate arils
For the marinade:
1 tablespoon za'atar
2 tablespoons pomegranate molasses
¼ cup olive oil
Salt and pepper
For the vinaigrette:
1/2 cup olive oil
2 Tablespoons pomegranate molasses
3 Tablespoons red wine vinegar
Marinate the lamb in 1 tablespoon za’atar, ¼ cup oil, 2 tablespoons pomegranate molasses, and salt and pepper to taste.
Heat a skillet on medium-high heat, add some oil, and sear to rare or medium-rare. Depending on desired doneness, roast in the oven to finish.
Make a vinaigrette with the remaining olive oil, molasses, and red wine vinegar. Season to taste with za’atar, salt, and pepper.
For each salad, toss together 2 ounces spinach, ½ tomato, 2 tablespoons feta, and 1 fig with 2 tablespoons vinaigrette. Plate and top with 4 ounces lamb and 1 tablespoon pomegranate arils. Drizzle with some more vinaigrette.