For the Grilled American Lamb Loin:

In a bowl, mix the yogurt and lemon juice with all the spices and salt. Cover the lamb loin with the marinade, and set in the fridge overnight.

The next day, set up a grill and bring to 400 degrees. Grill the lamb loin on all sides until the meat reaches 120 F internal temperature. Rest the meat and bring to room temperature and set aside for serving

For the Charred Eggplant Salad:

Medium dice the eggplant and deep fry in oil at 325F until golden brown. Season and drain the oil on paper towels. Set aside to cool.

Medium dice 3 bell peppers and saute in olive oil on high heat for 3-4 minutes until slightly blistered and mostly cooked (a little texture/bite to the peppers is fine). Set aside to cool.

Chop the herbs and mix in a bowl with the baba ganoush, lemon juice, and the cooled peppers and eggplant. Mix everything together and season with salt.

Assembly:

Prepare lettuce cups with either endive or little gem lettuces.

Add a spoonful of the charred eggplant salad into the bottom of the lettuce cups.

Cut the lamb loin in half the long way and thinly slice the lamb into small pieces. Arrange the lamb over the charred eggplant salad in the lettuce cups.

Garnish with your favorite chili crisp (store bought or homemade), and with torn basil and mint on top.