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.