羊肉Shoulder Chops with Herb and Sunflower Seed Salad

Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork; rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.

Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates; grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill; let rest 5 minutes.

Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels; toss to combine. Serve with lamb chops.