How to Make It
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°.
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.