8 rib lamb chops (1½ pounds total), bones frenched and all fat trimmed (see note)
8 sprigs thyme, for garnish
In a small nonreactive saucepan, combine 1/3 cup sugar, water, ground ginger, chili sauce, jalapeno, and lime juice. Then bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes then remove from heat and let cool; strain into a bowl and set aside.
In a medium skillet, melt butter over medium-high heat. Add apples, onion and fresh ginger and sauté for 5 minutes until apple and onion are tender. In a small bowl whisk remaining ¼ cup sugar, cider vinegar, and apple juice; add to apples along with currants then cook, stirring, for 1 minute.
Add lemon zest and reserved chili syrup to apples. Bring to a boil, stirring for 2 minutes or until mixture is loose and chutneylike. Remove from heat and let cool to room temperature. Fold in mint. Cover and refrigerate until ready to use.
In a glass dish, stir together honey, red wine vinegar, garlic, oregano, salt, and pepper. Add lamb, turning to coat; then Marinate lamb, chilled, turning often for 1 hour. Bring lamb to room temperature before grilling.
Prepare grill. When fire is medium-hot, grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Alternately, lamb can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over medium-high heat. Or you can broil them 3 inches from the flame for 3 minutes per side.
Transfer lamb to plates and spoon apple chutney alongside. Garnish with oregano sprigs and serve immediately
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