Preheat oven to 200°C (180°fan-forced). Line a large baking tray with baking paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool. Break into pieces.
Meanwhile, brush cutlets with 1 tablespoon oil and season. Sprinkle with remaining za’atar. Preheat a heavy-based skilled or barbecue to medium-high. Cook cutlets, for 2–3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
In a screw top jar place remaining oil, pomegranate molasses and lemon juice. Season and shake well to combine.
Place lettuce, tomatoes, cucumbers, onion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat.
Serve cutlets with salad topped with parsley, pistachios and pomegranate seeds.
Lamb loin chops, forequarter chops or chump chops would also work well in this recipe.
For frenched lamb cutlets, reduce cooking time by half.
Use your choice of garnishes – coriander or mint would work well as alternative herbs; almonds, hazelnuts or macadamias as alternative nuts. Add an extra drizzle of pomegranate molasses if pomegranate seeds are unavailable or out of season.
Za’atar spice blend is available at most green grocers or delis; try dukkah as an alternative seasoning.