Combine sugar, garlic, spices, ¼ tsp each salt and pepper, and 1 Tbsp olive oil in a small dish. Rub spice paste over both sides of the lamb chops.
Thinly slice red onion, place in a small bowl with the vinegar and a good pinch of salt. Dice avocado and squeeze over lemon juice. Use a vegetable peeler to shave zucchini into ribbons.
Bring 3 cm of water to the boil in a large saucepan. Add corn and simmer for 2 min, turning to cook all sides. Drain well and brush with a bit of olive oil.
Preheat a BBQ grill or heavy-based pan to medium-high. Grill corn for 5 min, until golden and slightly charred. Cut kernels from cob.
Cook chops for 3 - 5 min per side, or until cooked to your liking. Transfer to a plate, and cover with foil to rest.
Combine corn, zucchini ribbons, avocado, coriander leaves and half the pickled onion. Whisk remaining 1 Tbsp oil into the onion vinegar to make a dressing, drizzle over salad. Serve lamb chops with charred corn salad and extra pickled onion.
Tips
Want to try this recipe in an airfryer? Follow these tips
Bring lamb chops to room temperature, as you would when cooking on a pan or bbq.
Preheat airfryer to 200°C for 10 min, before adding lamb. This helps with browning and keeps the inside moist.
Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or bbq. A meat thermometer is the best tool for achieving your desired doneness.
For medium, remove chops from airfryer when the internal temperature of the thickest part reaches 60°C. Check temperature, initially, after 9 minutes, then cook for a further minute or two and check again.
Substitute sweet paprika for chilli powder if preferred.
Lamb forequarter chops would also work well in this recipe.
