Grilled Australian Lamb Chop, Lamb Kefte, Tabbouleh, Feta, and Pecan Muhummara

METHOD:

For the Marinated Australian Lamb Chops:
In a blender, combine the oil, onion, garlic, mint, parsley, lemon, paprika, salt, and pepper and purée. Place the lamb chops in a shallow dish and pour the marinade over; rest for 2 hours.

For the Lamb Kefte:
Preheat oven to 350°F. In a food processor, combine the onion, cilantro, parsley, and mint; process until smooth. Remove the mixture from the processor and reserve. Add ½ pound ground lamb to the food processor; process until smooth. In a large bowl, combine the onion-herb mixture, the lamb, cumin, paprika, allspice, chili flake, cinnamon, turmeric, and coriander. Mix well and season with salt. Form torpedo-shaped meatballs with your hands, weighing approximately 1½ ounces each. Warm a large pan with the butter. When hot, sear the kefte on all sides, working in batches. Put the kefte on a baking tray and cook in the oven until cooked through. Reserve.

For the Muhummara:
In a blender, combine the bell and piquillo peppers, garlic, pecans, bread crumbs, chili flake, molasses, olive oil, and salt; purée until smooth.

For the Spring Tabbouleh:
In a large bowl, mix the bulgur, fava beans, parsley, arugula, mint, ramps, green garlic, lemon juice, Sherry vinegar, olive oil, cinnamon, salt, and pepper together until well combined. Chill in a refrigerator for at least 1 hour before serving.

To Assemble and Serve:
Remove the excess marinade from the Marinated Grilled Lamb Chops. Grill to desired doneness. Rest 5 minutes. Spoon a pool of Muhummara on the bottom of the plate, and top with ¼ cup of the Spring Tabbouleh. Plate one Marinated Australian Lamb Chop and Lamb Kefte on top of the Spring Tabbouleh. Sprinkle with crumbled feta.