Put the radish in a bowl. Put 1/2 cup of water, the vinegar, a pinch of salt and the sugar in a small saucepan. Bring to a boil. Pour over the radishes and leave to marinate.
Pat the lamb chops dry and cover them with the spices and a drizzle of oil. Salt and pepper.
Heat a skillet over medium heat and cook the chops 4-6 minutes on each side.
Let stand 1 to 2 minutes before serving.
Mix the arugula with the herbs, onion, radish and lemon juice to taste. Salt and pepper.
Serve the chops with the salad topped with crumbled feta.
This dish goes very well with roast potatoes or rice pilaf.
