In a bowl, combine harissa paste, 2 tablespoons olive oil, minced garlic, cumin, smoked paprika, half the lemon juice, and a pinch of salt. Mix well to form a marinade.

Coat the lamb chops thoroughly with the harissa marinade, ensuring all surfaces are covered. Let marinate at room temperature for 20 minutes or refrigerate for up to 4 hours.

Preheat a grill pan or outdoor grill to high heat. Remove lamb from refrigerator 15 minutes before cooking if chilled.

Grill lamb chops for 4-5 minutes per side for medium doneness, until internal temperature reaches 63°C (145°F). For well-done, cook until internal temperature reaches 71°C (160°F). Rest for 5 minutes before serving.

While lamb rests, spread labneh onto a serving platter, creating a well in the center. Drizzle with extra virgin olive oil and sprinkle with za'atar.

Combine spring greens, mint, parsley, dill, and cucumber in a bowl. Dress with remaining olive oil, lemon juice, lemon zest, salt, and pepper. Toss gently.

Arrange grilled lamb chops over the labneh. Top the salad with pomegranate seeds and serve alongside the lamb immediately.