As concepted by Chef Justin Morrow at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.
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.