Trim the lamb chops to get rid of most the fat, but leave some for flavour.
In a large bowl, rub all the ingredients well into the lamb apart from the yoghurt. Rub and mix for a little longer and then add the yoghurt. Mix again, and leave in the fridge to marinade for 4 hours.
In a shallow frying pan, add the oil and then bring to a medium heat.
Now fry the marinaded chops (fat side down first for a couple of mins) then cook for about 3 mins on each side, or cook for longer if you prefer your chops well done.
Serve on a bed of salad or French fries – fantastic.