In a food processor, combine ramp tops, parsley, lemon zest, fennel seeds, chili flakes, wine, mustard and ¼ cup olive oil and purée until smooth. In a large mixing bowl, toss the lamb with salt and pepper and coat the meat thoroughly with the marinade. Refrigerate for several hours before cooking, but no more than a day.

In a saucepan, add the sunchokes, salt and enough water to cover by 3 inches. Bring to a boil, lower to a simmer and cook until tender, about 10 minutes. Strain, add butter and mash. Season with salt and pepper and keep warm.

Next, heat olive oil in a medium sauté pan. Add ramp bulbs, carrots and radishes and sauté until just tender. Season with salt and pepper and keep warm.

Cook the lamb using your favorite cooking method. For best results, cook over an open-flame grill for about 6 minutes each side. In the last minute or two, prop the chops upright on the bone, allowing the bones to radiate heat to finish cooking the meat. 

Place the puréed sunchokes and roasted vegetables on the plate top with lamb chops. Drizzle with olive oil and a squeeze of lemon. Serves 6 to 8. 

*Note: If you can’t find ramps at farmers markets or well-stocked produce aisles, substitute with ½ cup parsley and ¼ cup chopped spring garlic greens, or 2 to 3 garlic cloves with the ½ cup parsley.