Mix the yogurt in a bowl with the chutney and harissa paste, spices and ½ teaspoon of salt. Put the lamb chops/cutlets into a medium baking tray and spoon over the marinade, turning the meat so it is well covered. Leave to marinade for up to 2 days in the fridge, or for at least 15 minutes. Preheat the oven to its highest setting. If the lamb chops were refrigerated, make sure you return them to room temperature before roasting. 

Put the dish with marinated lamb chops in the oven and grill for 6 minutes per side. Meanwhile, the marinade should also reduce a bit (it will spit, do not worry). If you want your cutlets just well done, cook for further 2 minutes. Cook them for longer if you like them really well done. 

Divide and spread the hummus onto your plates. Put the lamb chops over the hummus and drizzle over the marinade. Serve with the mint leaves and pomegranate on top and side bowls of Greek yogurt.