Photo: Karen Thomas
Whizz the garlic clove, red chilli and ginger in a food processor until finely chopped.
Brush the lamb chops with the olive oil, then coat with the garlic mixture and some seasoning. Leave to marinate for at least 30 minutes. Preheat the grill and cook the chops for 8-15 minutes, depending on their thickness, turning halfway through cooking.
Meanwhile, mix the yogurt with the lime juice, fish sauce and coriander. Serve the chops and yogurt with a salad made up of the mixed leaves, carrot, spring onion and mint leaves, drizzled with the sesame oil and a squeeze of lime.