Za'atar Roasted Lamb Chops with Pearl Barley Salad

Step 1: Cook the Pearl Barley

1. Rinse the pearl barley thoroughly in a fine-mesh sieve under cold running water.
2. In a medium saucepan, combine the rinsed barley with 450ml of water and a pinch of salt.
3. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 25 to 30 minutes, or until the grains are tender but still have a pleasant chew.
4. Drain any excess water, transfer the barley to a large mixing bowl, and let it cool slightly.

Step 2: Prepare the Salad

1. To the bowl of warm barley, add the diced cucumber, quartered cherry tomatoes, chopped mint, and chopped parsley.
2. Drizzle in 1 tablespoon of olive oil and the fresh lemon juice.
3. Gently fold the ingredients together to combine. Season generously with salt and black pepper to taste. Keep warm or at room temperature.

Step 3: Season and Sear the Lamb Chops

1. Pat the lamb chops completely dry with paper towels.
2. Rub the chops on both sides with 1 tablespoon of olive oil, then press the za'atar spice blend firmly onto all sides of the meat to create an even crust.
3. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmeringly hot.
4. Place the lamb chops in the hot pan and sear for 3 to 4 minutes on the first side until a rich, golden-brown crust forms.
5. Flip the chops and sear for another 2 to 3 minutes for medium-rare (an internal temperature of 57°C / 135°F), or slightly longer if you prefer them more well-done.
6. Remove the chops from the pan and let them rest on a warm plate for 5 minutes.

Step 4: Assemble and Serve

1. Just before plating, gently fold most of the crumbled feta and pomegranate seeds into the pearl barley salad, reserving a little of each for the garnish.
2. Spoon a generous portion of the salad onto the center of each serving plate.
3. Arrange three lamb chops over the top of the salad, letting them lean against each other gracefully.
4. Scatter the remaining feta cheese and ruby-red pomegranate seeds over the top for a final, vibrant touch.