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Make the lamb
In a large bowl combine the salt, garam masala, garlic, ginger, olive oil, and brown sugar
Add the lamb to the marinade and turn to coat
Cover and let marinate for 1 hour in the refrigerator.Preheat the grill on high heat and brush the grates with olive oil
Add green onions and chops to the grill and cook until charred and the internal temperature of the chops reaches 130°F on an instant-read thermometer, 3-4 minutes per side
Transfer the chops to a platter and allow to rest for 5 minutes
Chop the green onions
Meanwhile, make the chutney
In a small bowl, combine the chopped green onions, mint, cilantro, garlic, ginger, garam masala, chiles, brown sugar, salt, and vinegar
Gradually stir in the olive until just combined
Taste and add more salt as needed
To serve, drizzle the lamb chops with mint chutney