For the Tahini Yogurt: In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Tabbouleh Breading: In a small metal bowl, combine bulgur, red pepper paste, and ¼ cup hot water. Let sit 25 minutes at room temperature. In a separate mixing bowl, combine all remaining ingredients. Fold in rehydrated bulgur and set aside.

For the Spice Mix: In a mixing bowl, combine all ingredients. Set aside.

For the Lamb: Place lamb on a clean work surface. Cut against the grain into thin 1-centimeter thick slices. Cut slices in half to form 5-by-3-centimeter pieces. Spread slices across the work surface and top with a piece of plastic wrap. Using a meat mallet, pound lamb until 3 millimeters thick. Once pounded, each piece should be approximately 12-by-5 centimeters. Rub both sides of lamb with red pepper paste. Generously season with salt and Spice Mix. Set aside.

For the Frisée Salad: In a mixing bowl, combine all ingredients until combined. Set aside.

To Assemble and Serve: In a deep fryer, heat oil to 350°F. In a shallow bowl, combine flour, salt, and cornstarch. Set aside. In a separate bowl, whisk together eggs and 2 tablespoons water. Dredge Lamb in flour mixture, followed by egg wash and Tabbouleh Breading until evenly coated. Repeat process with all Lamb. Working in batches, fry Lamb 1 minute, or until evenly fried on both sides. Transfer to a paper towel-lined sheet tray and let cool. Top Lamb with sesame seeds. Spread desired amount Tahini Yogurt on a serving plate. Sprinkle with sumac and fresh herbs. Top with fried Lamb, followed by Frisée Salad, grated parmesan, and an additional sprinkle of sumac.