Za'atar-Crusted Lamb Koftas with Herbed Wild Rice and Wilted Tuscan Kale

Rinse the Chef's Blend rice under cold water until clear. Combine in a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, covered, for 18 minutes until tender and fluffy.

In a bowl, mix the ground lamb with the za'atar and a generous pinch of salt and pepper. Shape into four elongated koftas.

Heat a heavy-bottomed skillet over medium-high heat. Add the lamb koftas and sear until deeply browned and fragrant, about 4-5 minutes per side, ensuring they are cooked through. Remove and set aside to rest.

In the same skillet, using the rendered lamb fat, add the chopped Tuscan kale. Sauté for 3-4 minutes until the leaves are bright green and just wilted.

Fluff the rice with a fork and stir in the fresh cilantro.

To plate, create a bed of the herbed rice, top with the wilted kale, and nestle the za'atar-crusted lamb koftas on top. Finish with a final dusting of za'atar and a squeeze of fresh lemon juice if desired.