To make the marinade: Mix the oil, chili powder and seasoning in a dish. Add the lamb chops, turn to coat well in the mixture and cover. Leave to marinate for as long as you can.
To make the salsa: Squeeze the lime juice into a small salad bowl. Add avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.
Preheat grill or barbecue, until very hot. Season the chops with salt and pepper then place on the grill or barbecue and cook for approximately 2-3 minutes on each side. They will be pink at this stage. Depending on how thick the cutlets are and how you like them cooked, you may need to cook them for a further one or two minutes on each side.
Serve immediately with the salsa and new potatoes drizzled with a little melted butter and chopped chives.