Grilled Indian Spiced Lamb Chops with Rainbow Swiss Chard

8 Lamb chops
1 ½ oz sunflower oil
1 heaping tbsp ginger minced
3 garlic clove minced
1½ tsp coriander
1½ tsp cumin
1 tsp b. pepper
½ tsp cassia bark (cinnamon)
½ tsp turmeric
swiss chard:
1 oz sunflower oil
1 bunch of rainbow swiss chard washed and drained
1 tsp ginger minced
2 indian finger chillies cut into ⅛” coins
sea salt to taste

swiss chard:
Heat a frying pan on medium high heat for a couple of minutes. Add the oil and after 10 seconds add the ginger and chillies to cook for 5 seconds followed by the swiss chard. Toss to coat and cook for a few minutes to wilt. Cover with a lid and cook on low heat for  20 minutes. Remove the lid and season with salt. The chard stalks should be tender and there shouldn’t be any excess water to speak of. If there is then simply turn the heat to medium high and cook a few minutes longer with the lid off until it dissipates. 
Preheat your barbecue to 500 degrees. 
Place all the ingredients except the lamb into a bowl and blend. Massage the mixture into the meat until evenly coated. Turn the BBQ heat down to 400 when ready to cook. Season the chops with salt on both sides just before going to the grill. Cook for one minute per side or just to mark then reduce the heat to approximately 300 degrees. Turn back to the first side and cook about 3 minutes per side to medium rare. Remove and hold on a plate to rest a few minutes.
Place the chard onto a decorative plate and place the chops tips upright on top of the chard.