Preheat the grill for an indirect fire. Clean and oil your grilling grate. Close the lid to preheat the grill for 15 minutes.
Meanwhile, slice the rack of lamb, along the ribs, to make individual chops.
Toast the cumin seeds in a preheated skillet until just fragrant, about 1 minute, stirring as needed. Place the cumin seeds in a spice grinder and pulse. Add the garlic, coriander, allspice, sage, savory, salt and pepper and mix to combine.
Sprinkle the seasoning mix over the chops, coating both sides.
Cover and place in fridge until ready to cook.
When ready to grill, cook the lamb chops, 3 to 4 minutes per side, over indirect heat for a temp of 145F for medium rare.
Arrange the lamb chops over a bed of fresh green veggies and immediately top with slices of the ramp compound butter to melt over the lamb as it rests.
Serve and enjoy.