Combine garlic, lemon rind and 1/2 tbs of the oil in a shallow dish. Add lamb chops and rub mixture into the meat. Season. Preheat a barbecue or chargrill pan on medium-high heat.
Heat remaining 2 tbs oil in a large non-stick frying pan. Add potato and cook, tossing frequently, for 8 minutes or until golden. Sprinkle curry powder and chilli flakes over potato and toss well to coat. Add 1/3 cup water, cover and cook for 5 minutes or until just tender. Stir in chickpeas, reduce heat to low and cook for a few minutes to heat through.
Meanwhile, cook chops for 3-4 minutes each side or until cooked through. Heat naan following packet directions. Add spring onion and coriander to potato mixture. Serve lamb chops with spiced potatoes, naan bread and yoghurt.