Lamb chops with hot raisin chutney

Soak the raisins in a bowl of boiling water for 15 minutes. Press the garlic. Chop the onion coarsely. Mix in a bowl of garlic with ginger powder, cumin, salt, freshly ground pepper and olive oil. Brush the lamb chops with this mixture and leave to marinate for 20 minutes.

Meanwhile, melt the butter in a small pan and gently fry the onion in 3-5 minutes. Stir in 3-4 tablespoons of the raisin liquid. Drain the raisins and scoop them through the onion. Smother the chutney covered in gently simmered for 15-20 minutes.

Fry the lamb chops in a hot grill pan over high heat in 4-6 minutes brown and inside rosé. Stir in honey, cinnamon and a little salt and pepper through the raisin mixture and continue to heat. Serve the chutney with the lamb chops.