For the lamb chops: Place the yogurt, garlic, cardamom, pepper, and vegetable oil in a large bowl and stir to combine. Place the lamb chops in the marinade and place in the refrigerator for a minimum of 30 minutes, maximum, 24 hours.
Heat grill over medium to high heat.
Remove the lamb chops from the marinade and place on a grill. Grill until cooked through.
For the pear chutney: Heat the butter in a saute pan over medium to low heat. Add the shallots and cook until translucent. Add the pears, stir and cook until tender. Add the sugar and stir. Once the sugar has dissolved, add the vinegar and stir. Add the cinnamon stick, cardamom, chile, and minced ginger, stir. Cook the mixture until the liquid has evaporated, then remove from the heat, add remaining butter and stir.
Place the couscous, capers, butter, lemon zest, and salt in a bowl. Pour the boiling water over the couscous, cover with plastic wrap for 3 minutes. Fluff with a fork and drizzle with olive oil. Add the cilantro and toss.
In a bowl, combine the tomatoes, lemon juice and chopped mint. Add the yogurt, season with salt and toss to combine.
Recipe courtesy of Roger Mooking