Heat a small frying pan over medium heat. Add the fennel seeds and cook until they start to pop. Remove from the pan and cool, then mix with the other spices, yogurt, ginger, chilli, lemon zest and mint.
Put the chops in a shallow dish or large freezer bag. Pour over the yogurt marinade and massage into the meat. Chill for at least 3 hours, or overnight.
Shake off any excess marinade from the chops and season. Grill for 5-7 minutes on each side until the lamb is cooked through.
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