Rosemary Marinated Pan Roasted Lamb Chops

For the lamb:

1 tablespoon olive oil
1 teaspoon rosemary chopped
1 teaspoon dry red wine
Salt and pepper to taste

For the Chutney:

1 pear julienne
¼ red onion paper slice julienne
2oz rice wine vinegar
Juice from 2 limes
2 tablespoon sugar
1 stalk mint leaves chiffonade

Finish with a light drizzle with 25 year old sherry vinegar that was aged in bourbon maple barrels