Coriander-Thyme Lamb Chops with Yogurt Sauce

Lamb loin chops look like miniature bone-in steaks and are much leaner than lamb shoulder chops. If you can't find them, you can substitute 2-ounce (4-ounce) beef tenderloin steaks.
Cut 1 clove of garlic in half. Rub the lamb chops evenly with the garlic slices. Combine 2 teaspoons of oil, coriander seeds, and thyme in a small bowl. Evenly rub the lamb chops with the spice mixture. Let stand for 8 minutes.Chop the remaining garlic clove. Sprinkle the minced garlic with 1/8 teaspoon salt; mash with the tip of a knife until a paste forms. Combine the garlic paste, remaining 2 teaspoons of oil, juice, mint, honey, red pepper, and yogurt in a small bowl.Preheat a grill pan over medium-high heat. Remove the lamb chops from the marinade; drain the marinade. Sprinkle the remaining 3/8 teaspoon salt and black pepper over the lamb chops. Brush the mold with cooking spray. Transfer the lamb chops to the skillet; grill for 3 minutes on each side or until desired browning. Serve with the yogurt mixture.