Preheat barbecue plate or grill on medium high. Pound the lamb with meat mallet to flatten slightly. Rub the spice blend over both sides of the lamb. Squeeze over the lemon and drizzle over a little olive oil. Barbecue lamb 3 minutes each side for medium or until cooked to your liking. Set aside to rest 10 minutes.
Scatter the endive over base of a large serving board or platter. Top with tomatoes and bocconcini.
To remove seeds from pomegranate, roll the pomegranate on bench to loosen the seeds. Score around the middle and tear it into two halves. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Scatter the pomegranate seeds over the salad.
Add the extra virgin olive oil and sugar to the pomegranate juice. Season and whisk until well combined. Just before serving, pour the dressing over the salad, scatter over the basil leaves and serve with lamb.