Place lamb, oil, garlic, ginger and cumin seeds in a large snap lock bag or shallow glass container. Season and set aside to marinate for 5 minutes.
Heat a large lightly oiled char-grill pan or BBQ over medium-high heat and cook lamb for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, combine pomegranate seeds, onion, jalapeno, feta, 1 tablespoon of oil from feta container and mint in a medium bowl. Season and stir well to combine.
Serve lamb chops with pomegranate salsa, rice, black beans, baby spinach and lime wedges.
Tips
Frozen pomegranate seeds can be found in the freezer section of the supermarket if fresh is unavailable.
