Rinse thawed chops under cool water from the faucet. Shake off excess water and place into baking dish or large plastic bag.
Add next 5 ingredients to chops distributing evenly.
Cover baking dish with plastic wrap (or close plastic bag securely) and place into the refrigerator overnight.
In order for the meat to reach room temperature, remove chops from refrigerator at least one hour before cooking.
Wash and chop the last 6 ingredients. Dry fruit and vegetables then arrange into large salad bowl. Set aside.
Heat frying pan to medium.
Place lamb chops in the hot frying pan and cook approximately 6 minutes. Turn over and cook 6 minutes on the opposite side.
Remove chops from heat and allow to rest 5 minutes before serving.
Plate chop on top of or alongside salad. Serve with Healthy Ranch Salad Dressing.