Combine the olive oil with the coriander seeds. Brush the lamb chops, diced vegetables, red chilli and lime wedges with the oil.
Preheat a griddle tray/pan over a moderate heat until hot and lay the lamb chops and vegetables, lime and chilli on the tray, cooking in batches. Turn the lamb chops once, halfway through cooking; they should be ready after 6-8 minutes; make sure you turn the vegetables as well.
When ready to serve, arrange on a griddle tray and garnish with sprigs of coriander leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.