Lamb Chops with Caramelized Onions and Pepper Chutney

For the lamb, rub the lamb chop all over with the oil, then season, to taste, with salt and freshly ground black pepper. Heat a frying pan over a medium heat, add the rosemary sprigs and place the seasoned lamb chop. Fry for 3-4 minutes on each side. Set aside to rest on a warm plate. For the caramelized onions, heat the oil in a frying pan over a low to medium heat. Add the onion and fry for 20-25 minutes, or until softened and golden-brown. For the pepper chutney, bring the pepper, honey and vinegar to a simmer in a pan. Simmer for 7-8 minutes, or until the pepper has softened. To serve, spoon the caramelized onions into the centre of a serving plate. Place the lamb chop on top of the onions and drizzle over the sweet and sour pepper chutney.