8 ounces dehydrated chickpeas
8 ounces tahini
1 clove garlic
1 ounce lemon
26 ounces lamb rack, extra fat trimmed and bones frenched
1 ounce canola oil
1 ounce sumac
Pickled root vegetables
Soak chickpeas in room temperature water for 8 hours. Drain, cover with cold water, and cook until soft. Drain and run under cold water to cool. In a blender, combine chickpeas, tahini, garlic, lemon, and salt. Blend into a smooth paste. Refrigerate.
For the Sumac-marinated Australian Lamb Chops:
Preheat the oven to 395°F. Wrap the lamb rack bones with aluminum foil and marinate for 1 hour the whole rack in salt, half of the ground sumac, and canola oil. Place the rack in the oven and roast for 9 to 10 minutes or until meat is medium rare. Remove from oven and rest 3 to 4 minutes. Roll in remaining sumac. Slice into chops.
To Assemble and Serve:
Plate a streak of Chickpea-Tahini Purée and place a Sumac-marinated Australian Lamb Chop next to it. Garnish with shaved and pickled root vegetables and deep-fried chickpeas.