1-1/2 pounds lamb sirloin or sirloin chops
3 cloves garlic, coarsely chopped
3 anchovy fillets, coarsely chopped
1/2 cup pitted black olives, plus a few for garnish
2/3 cup flat leaf parsley leaves
2 tablespoons cocoa nibs
3 tablespoons extra virgin olive oil
1-1/2 pounds carrots, peeled
3/4 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons toasted and freshly ground coriander
1/2 teaspoon curry powder
1/4 cup fresh flat leaf parsley leaves
2 bunches ramps, or green onions, root ends trimmed
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper to taste
1/2 bunch fresh flat leaf parsley leaves, plus some for garnish
Juice of 1/2 lemon
Pat the sirloin dry with paper towels and place in 8-inch square baking dish. Coarsely chop the zest of one lemon and place in the bowl of a food processor or a blender jar. Add the juice of both lemons, garlic, anchovies, olives, parsley, cocoa nibs and olive oil. Roughly puree the contents by pulsing the food processor or blender several times, until the mixture is smooth with some small chunks. Rub the puree over the meat. Loosely cover the pan with plastic wrap and marinate at least 2 hours in the refrigerator, preferably overnight.
Remove the sirloin from the refrigerator one hour prior to cooking to allow the meat to come to room temperature. Heat a gas or charcoal grill so that one section is approximately 450°F degrees, and a second section is cooler, about 350°F. When the grill is hot, scrape any excess rub off the sirloin and place it on the hot side of the grill, flat side down. Sear 3 to 4 minutes per side, or until nicely charred. Move the sirloin to the cooler side of the grill and continue to cook, covered, until it reaches 135°F degrees, approximately 25 minutes or 15 to 20 minutes per pound. For individual chops, use medium hot grill, 4 to 6 minutes per side. Allow meat to rest, loosely covered with foil, for 15 minutes before slicing.
Cut the carrots in 2 to 3-inch lengths. Zest the oranges and finely chop zest, saving the juice for later. Put the carrot pieces and orange zest in a large bowl with 1/4 cup olive oil, a pinch of salt and black pepper, 1-1/2 tablespoons coriander, and curry powder, and toss to coat the carrots. Heat the grill to medium high.
Grill the carrot pieces until they are charred on the outside, but soft and tender inside, approximately 15 minutes. Transfer carrots to a food processor. Add the remaining 1-1/2 teaspoons coriander and the juice from the reserved oranges. With the machine running, slowly add the remaining 1/2 cup olive until the consistency of the puree resembles hummus with some chunks. Add the parsley leaves and pulse a few times to incorporate. Season to taste with additional salt and black pepper.
Heat the grill to medium high. Toss the ramps or green onions with 2 tablespoons olive oil, and season with a generous pinch of salt and black pepper. Grill until slightly tender but still bright green, about 4 minutes. Remove from the grill and allow the ramps to cool slightly before cutting in smaller lengths. Add the grilled ramp pieces to the jar of a blender with the parsley leaves, remaining olive oil, lemon juice and some more salt and pepper. Puree until smooth, adding additional olive oil or a few tablespoons of water to thin if necessary. The sauce should be similar in consistency to pesto, but thin enough to drizzle. Season to taste with additional salt and black pepper, if necessary.
To serve, place the carrot & coriander mash on the bottom of a serving platter. Slice the lamb sirloin and shingle the pieces (or individual chops) on the puree. Drizzle with ramp puree and garnish with parsley leaves and a few torn olives.