Preheat oven to 200°C. Line 1 large baking tray with baking paper. Spread the cauliflower over prepared tray and sprinkle 2 teaspoon cumin over the cauliflower. Roast for 15 minutes.
Meanwhile, place lentils, red onion, parsley, baby spinach, and olive oil in a large bowl and toss to combine.
To make marinade for the lamb, blend together ginger, garlic, yoghurt, black pepper, 1 teaspoon cumin, chilli powder, garam masala and lemon juice until smooth using a hand held blender or food processor.
Pierce the lamb all over with a fork and pour the marinade over the lamb, turning to coat well.
Preheat a chargrill or large non-stick frying pan over medium heat and cook the chops for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 3 minutes.
Add the cauliflower to the lentil salad and gently stir to combine. Serve lamb chops with lentil salad and lemon wedge.