Marinate lamb with the oil, garlic, pepper and rosemary overnight.
For the gastrique, sauté the lamb trimmings with the shallots until golden. Add the thyme and the vinegar, reduce to sec. Add the red wine, reduce to sec. Add the preserves ( or fruit and sugar ) and cook through for about 10 minutes. Remove from the heat and strain through a fine mesh strainer – mount with one knob of butter and reserve warm.
For the taboulleh, cover the bulgur with boiling water for 20 minutes, or until all the water is absorbed and the wheat blooms. Drain any remaining water. Mix thoroughly with the parsley, mint, cucumbers, tomatoes and scallions. Reserve.
Grill the figs lightly, remove from the heat. Cut in half and reserve.
Grill the lamb to your desired level of doneness, and at the last baste w/ the gastrique. Remove from heat to rest for 15 – 20 minutes. Slice into chops and serve w/ the figs and sauce. Finish the taboulleh by adding the olive oil and the lemon juice. Adjust seasoning as needed. Garnish with the lemon supremes and toasted pumpkin seeds.