Lavender-Rubbed Lamb Chops with Bitter Greens Salad

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 1 tablespoon minced shallot
3. 1 tablespoon finely grated orange zest
4. 1 teaspoon dried lavender buds
5. Salt and freshly ground pepper
6. 8 double-cut lamb loin chops (13 ounces each)
7. 3 tablespoons fresh lemon juice
8. 1 teaspoon finely grated lemon zest
9. 1/2 pound puntarelle, chicory or dandelion greens, torn into bite-size pieces
10. 5 ounces baby arugula
11. 1/2 cup salted roasted hazelnuts, coarsely chopped
12. 1/2 cup pomegranate seeds

1. Preheat the broiler and position a rack 8 to 10 inches from the heat. In a bowl, mix 2 tablespoons of the olive oil with the shallot, orange zest, lavender and a pinch each of salt and pepper. Rub the mixture all over the lamb chops and transfer them to a broiling pan or a metal rack set on a rimmed baking sheet. Broil the chops for about 30 minutes, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 125°.
2. In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and lemon zest and season with salt and pepper. Add the puntarelle, arugula, hazelnuts and pomegranate seeds and toss. Season the salad with salt and pepper, toss again and serve with the lamb chops.