Lamb Shoulder Chops with Herb and Sunflower Seed Salad

Name: Lamb Shoulder Chops with Herb and Sunflower Seed Salad
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 1 tablespoon coriander seeds, coarsely ground; 1 tablespoon black peppercorns, coarsely ground; 1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice, divided; 2.50 teaspoons kosher salt, divided; 2.50 pounds lamb shoulder blade chops (about 1 inch thick) or flanken-cut beef short ribs (about 1/2 inch thick); 1 teaspoon honey; 1.50 cups loosely packed fresh flat-leaf parsley leaves; 1.50 cups loosely packed fresh cilantro leaves; 1 cup loosely packed dill sprigs; 1 cup loosely packed fresh mint leaves; .50 cup roughly chopped fresh chives; ¼ cup salted roasted sunflower seed kernels (about 1 ounce)