Preheat a small skillet over medium heat. Add 1 tbsp butter to coat the pan. Add the ramps and cook 3 to 4 minutes, until translucent and just starting to brown. Add the garlic and cook 30 seconds longer. Remove from heat.

With a spoon, transfer the sauteed ramps and garlic to a paper towel lined plate and allow to cool.

Mash the butter with a fork in a small bowl. Add the sauteed ramps, garlic, a pinch of salt and pepper and the fresh parsley and stir to combine.

Arrange a sheet of wax paper on a clean work surface and spoon the butter into the center. Roll the paper around the butter, forming a tube and twist the ends to seal. Place in the fridge to harden until ready to use.

The Ramp Compound Butter can be made up to 3 days ahead and stored in the fridge.

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.