Prepare the Raita: Place onion, cilantro, yogurt, coriander, lemon juice, and cucumber in a blender.

Pulse the mixture on setting 2 (chop) 10-12 times until finely chopped but not pureed.

Store the Raita in the refrigerator until ready to use.

Prepare the Lamb: Combine saffron threads, minced garlic, salt, and pepper in a small bowl.

Rub the saffron mixture into the lamb chops and let them sit at room temperature for 15 minutes.

Cook the Lamb: Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

Working in batches, sear the lamb chops for 2-3 minutes per side for medium-rare.

Transfer the cooked lamb chops to a plate and cover to keep warm while cooking the remaining lamb chops.

Serve immediately with the prepared Raita.