Put the lamb chops in a large dish and pour over the teriyaki sauce, grated ginger, lemon juice and soy sauce. Cover and set aside until needed.
Meanwhile, bring a large pan of water to the boil. Rinse the rice and add to the pan. Bring the water back to the boil, then cover with a lid and simmer for 10 minutes.
Add the soya beans and cook for a further 3 minutes. Drain the rice and beans and run under a cold tap to cool. Drain again and toss with the pepper, spring onions and coriander.
Heat a griddle pan over a high heat. Remove the lamb chops from the marinade and cook for 3-4 minutes each side, or until cooked through. Serve with the rice salad.