500 g Lamb chops
2 Tbsp Oil
1½ Tbsp Seven Colours Grill SeasoningTM
1 Onion, diced
1 Red chilli
2 cloves Garlic, grated
1 tin Tomato relish
1 Tbsp Smoked paprika
1 Tbsp Sugar
1 tsp Salt
1 tsp fresh Coriander
200 g Butter
1 Tbsp fresh Thyme
1 Tbsp fresh Rosemary
1 Tbsp fresh Parsley


Rub the lamb chops with 1 Tbsp oil and season them with 1 Tbsp Seven Colours Grill SeasoningTM. Set aside.
To make the tomato chutney, add 1 Tbsp oil to a heated pan, then add the diced onion and chili. Once the onion starts to become translucent, add half the garlic and fry for 30 seconds. Add the tomato relish, paprika and sugar. Cook for 10 minutes. Season with salt and finish off with fresh coriander.
To make the basting sauce, melt the butter over medium heat. Add the rest of the garlic, the thyme, rosemary and parsley, and a pinch of Seven Colours Grill SeasoningTM.
Braai the chops until they start to turn brown, then baste them with the butter mixture, continuing to turn the chops and baste them until they’re done to your taste. 
Serve the chops with the tomato chutney.