For the grilled lamb chops:

Marinate: Mix the garlic, olive oil, lemon juice, rosemary, salt and pepper in a bowl. Rub the lamb chops with the marinade and let them marinate for at least 30 minutes.
Grilling: Heat the Bastard over direct heat ( 200 degrees ). Grill the lamb chops about 3-4 minutes per side for medium-rare, or longer to taste. After grilling, let them rest for 5 minutes.

For the puffed broad beans:
Puffing: Spread broad beans on grill and roast for 8-12 minutes, until puffed and blackened, let cool briefly and then mix with oil and salt and pepper

For the sumac mayonnaise:
Mix: Mix the mayonnaise, sumac, garlic, lemon juice and salt in a bowl. Stir well

For the bulgur salad:
Cooking: Bring the water or vegetable stock to a boil. Add the bulgur, cover and let stand for 15-20 minutes, or until the bulgur is soft and the liquid is absorbed. Let cool.
Mix: Mix the cooled bulgur with the cucumber, tomatoes, red onion, parsley and mint.
Season to taste: Add the olive oil, lemon juice, salt and pepper and mix well.