Rub the lamb with olive oil and season with the Kibbeh. Grill or roast in the olive oil to desired doneness. Season to taste with salt and pepper.
Bring a small pot of lightly salted water to boil. Fill a large container halfway with ice water.
Remove the fava beans from the pod and cook them in the boiling water for 1-2 minutes. Drain and place into the ice water. Drain from the ice water and pop each bean out of its outer skin.
Heat the olive oil and garlic cloves in a small pan, cook shaking over medium heat until just golden, remove, drain and reserve the oil and allow to cool to room temperature.
Place the favas, cooked garlic, lemon juice, cooled oil, hot paprika and cumin in the bowl of a food processor fitted with a steel blade and puree until smooth Season with salt, pepper and za’atar.
Pairs with Ruinart Rosé champagne.