Whisk the curry powder, coriander, sea salt, lime zest and olive oil in a small mixing bowl to blend.

Using your hands rub the spice mix into the lamb chops then refrigerate, covered for 4 hours.

To make the chutney, preheat a barbecue or grill pan to medium high heat.

Rub peaches with 1 teaspoon of oil and cook on the grill for 1 minute or until they just have grill marks. Remove from the heat and cool. Once cool enough to handle, cut each wedge into 2cm pieces.

Heat the remaining teaspoon of oil in a medium saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the sugar, vinegar and ginger and simmer until the sugar dissolves.

Add the peaches and cook until the syrup thickens slightly and the peaches are tender but still hold their shape, about 7 minutes. Season lightly with salt and reserve.

For the cucumber salad, place the sliced onions in a large mixing bowl and sprinkle with a pinch of salt. Let marinate for 10 minutes.

Meanwhile, bring the lamb to room temperature for 10 minutes.

Cook the lamb on the grill for 8-10 minutes for medium rare, turning as needed.

Remove from the grill and let rest for 5 minutes.

Add the white wine vinegar and olive oil to the bowl of onions along with the cucumbers and mint and toss gently to mix. Season to taste with salt and pepper.

Divide the salad evenly among 4 plates with 2 lamb chops per plate.

Spoon some of the peach chutney onto each plate and serve.