Make the beetroot hummus

• Blend the chickpeas, roasted beetroot, tahini, salt, lemon juice and garlic in a food processor.
• Add the ice and olive oil and blend until completely smooth and creamy.
• Taste and adjust the seasoning, then set aside.

Prepare the purslane salad

• Wash and pick the purslane leaves, then place them in a bowl with the mint, fresh zaatar, green onions, cucumber, radishes and pomegranate seeds.
• Whisk the lemon juice, olive oil, sumac, pomegranate molasses, salt and pepper into a dressing.
• Dress the salad just before serving.

Make the flavored butter

• Toast the cumin seeds, fennel seeds and black peppercorns, then grind them into a fine powder.
• Blend the ground spices with the butter, chili flakes and salt in a food processor until smooth.
• Set aside, or refrigerate for longer storage.

Roast the potatoes

• Preheat the oven to 200 °C.
• Boil the potato slices in salted water until just tender, then drain.
• Toss the potatoes on a baking tray with olive oil, salt and pepper and roast until golden and crispy, flipping once.

Finish the potatoes

• Add the crushed garlic and rosemary to the tray and roast a few more minutes.
• Remove from the oven and finish with lemon juice.

Grill the lamb chops

• Season the lamb chops and grill them to your liking.
• Brush generously with the flavored butter while still hot.

Serve

• Spread the beetroot hummus on a platter.
• Arrange the lamb chops, purslane salad and roasted potatoes alongside.