Preheat the oven to 180°C.
Boil rice, turmeric, and chicken stock in a saucepan, then simmer for five minutes.
Crush coriander and cardamom seeds using a mortar and pestle and add to the rice.
Cook rice for 5 minutes, add butter and fresh coriander, then set aside.
Grind coriander seeds and peppercorns and rub the mixture onto the lamb chop.
Brown garlic cloves in a pan with oil, then sear lamb for two minutes per side.
Drizzle honey and herbs over lamb, then roast in the oven for 10-12 minutes.
Blend rosemary oil ingredients in a mini-blender until smooth.
Mould rice using a 10cm ring, top with lamb, and garnish with garlic and rosemary oil.