Make the spice rub: combine the coriander, cumin and smoked sea salt and generously season the lamb on both sides.
To a hot cast iron skillet over high heat, add the oil, then the lamb, cooking about 3-4 minutes per side until the meat is golden brown. Transfer the chops to a plate to rest.
In the same pan over medium-high heat, add the garlic, ginger, onion, fermented black beans and cook for about one minute until the aroma is apparent.
Add the eggplant, tomatoes and zucchini and season well with kosher salt and freshly ground black pepper. Cook about 5 -7 minutes until vegetables are softened.
Meanwhile, in a small bowl, combine the basil leaves, salt, pepper and olive oil. Reserve.
To plate: Place the ratatouille in the center of the plate, and top with the chops, bones pointing in. Be sure to pour the accumulated juices on top of the lamb and ratatouille. Top with the basil salad and serve.