1. Preheat oven:
Set oven to 425°F to preheat.       

2. Make rice:
Rinse rice until water runs clear. Combine rice, water, salt, and olive oil in a pot. Bring to a boil, then cover and reduce to low. Cook for 12–15 minutes, then remove from heat and rest covered for 5 minutes. Fluff and fold in chopped mint and lemon zest while warm.     

3. Make the toum:
In a food processor, blend garlic and salt until very smooth, scraping down sides. Add lemon juice and 1 Tbsp ice water, blend again. With the processor running, slowly drizzle in oil in a thin stream, alternating occasionally with remaining ice water. Continue until thick, fluffy, and emulsified (like a creamy spread). Taste and adjust with more lemon or salt.

4. Make the kafta:
In a bowl, combine American lamb, garlic, onion, parsley, cumin, coriander, paprika, salt, and pepper and mix until just combined. Press the meat into an ¼-½ inch layer on a half sheet pan. Score into 2 inch by 1 inch rectangles with a bench scraper or knife. Bake for 8-10 minutes. Then turn on the broiler for 2-4 minutes to brown and crisp up the top of the meat. 

5. Assemble:
Spoon mint rice into four bowls. Arrange sliced cucumbers, radishes, and tomatoes on top of the rice. Top with a few slices of the kafta and a dollop of toum. Sprinkle with sumac, toasted pita chips, torn mint, and a squeeze of fresh lemon juice.