Preheat the grill. In a bowl, mix the trimmed lamb fat, minced garlic, chopped rosemary, salt, and pepper. Stuff the mixture into the rack of lamb and tie with kitchen twine.

Grill the Loin

Season the lamb loin with salt and pepper. Grill both the stuffed rack and lamb loin over medium-high heat for about 4-5 minutes per side for medium-rare.

Cooking the Kohlrabi

Roast the Kohlrabi

Peel and chop the kohlrabi into bite-sized pieces. Toss them with olive oil and salt, then roast in the oven at 400°F (200°C) for 25-30 minutes until tender.

Making the Seaweed Persillade

Prepare the Persillade

In a food processor, combine the seaweed, parsley, lemon zest, and olive oil. Pulse until finely chopped and well combined.

Cooking the Collard Greens

Sauté the Greens

In a large skillet, heat olive oil over medium heat. Add minced garlic and collard greens, season with salt, and sauté until the greens are wilted and tender, about 5-7 minutes.