Put one tablespoon of both the orange and lemon zests, the lemon juice and juice of half the orange into a dish and add the cinnamon and garlic olive oil. Mix together and coat the lamb chops all over with the marinade. Cover and leave to marinate for at least 30 minutes.
Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, juice from the second lemon, olive oil and seasoning.
Pre-heat the griddle or barbeque. Drain the lamb chops and remove any excess marinade. Cook on the griddle or barbeque for 3-4 minutes on each side on a medium heat. Leave to rest for 2 minutes.
Serve with the tomato salad and bread.
The meat will be even tastier if you leave it to marinate for longer. Remove from the fridge 30 minutes before cooking.