8 short loin lamb chops cut 5–6 cm thick

sea salt and freshly ground black pepper, to taste

1 tablespoon neutral oil mashed potatoes, to serve (optional)

1 small red onion, cut into 1 cm pieces

1 red chilli, seeded and very finely diced

1 tablespoon of neutral oil

2 granny smith apples, peeled, cored and

  cut into dice of about 1 cm

100 g sultanas

1 heaped teaspoon ground cinnamon

¼ teaspoon allspice

¼ teaspoon ground nutmeg

2 tablespoons brown sugar

2 tablespoons cider vinegar

about 2 tablespoons water

1. To make the chutney, cook the onion and chilli in the oil in a saucepan over low heat for about 5 minutes without letting them colour. Add the apples and sultanas and cook them over medium heat for about 5 minutes, stirring regularly until the apple has softened. Stir through the cinnamon, allspice, nutmeg and brown sugar, and cook until the sugar has dissolved. Add the vinegar and enough water so that all of the ingredients are just covered. Simmer over low heat for about 20 minutes, until the apples have broken down and the mixture has become a bit jammy. Set aside.

2. Bring the lamb chops to room temperature by removing them from the fridge half an hour before cooking. Season well with salt and pepper and roll the ‘tails’ around the rest of the chops and tie with string, to prevent the ‘tails’ from escaping.

3. Cook on a preheated fl at grillplate over medium heat until the meat colours one-third of the way up, or until done to your liking, then turn. Remove from the barbecue and set aside to rest, loosely covered, for about 5 minutes.

4. Serve two per person with a big dollop of warm chutney and maybe some mashed potatoes.