To prepare the lamb, combine the garlic, rosemary, chile, salt, pepper, lemon, and olive oil in a bowl. Add the lamb and toss to mix. Let marinate in the refrigerator for at least 8 hours; bring to room temperature before grilling.

Meanwhile, make the kohlrabi puree: Warm the olive oil in a small pot over medium- high heat. Add the kohlrabi, garlic and thyme and sauté until the garlic starts to become fragrant, then reduce the heat to low. Add the vegetable stock and white wine, cover, and continue to cook, stirring occasionally, until the kohlrabi is soft and the liquid is reduced by three quarters, about 30 minutes. Remove from the stove and remove the thyme sprig. Transfer to a blender and process on high speed until smooth and silky. Season with salt.

Preheat a grill to medium-high heat. Remove the lamb from marinade and blot with a paper towel to remove excess oil.

Grill the lamb, turning once, until done to your liking, 4-5 minutes per side for medium rare or 6-7 minutes per side for medium/medium well.

Place a generous spoonful of the kohlrabi pureée on the plate. Place the lamb loin chops on top and garnish with assorted sauteéed bite-size spring vegetables. Finish the dish with a drizzle of extra virgin olive oil and a sprinkle of flake salt.