For the lamb chops: Place the yogurt, garlic, cardamom, pepper, and vegetable oil
in a large bowl and stir to combine. Place the lamb chops in the marinade and place in the refrigerator for a minimum of 30 minutes, maximum, 24 hours.
Heat grill over medium to high heat.
Remove the lamb chops from the marinade
and place on a grill. Grill
until cooked through.
For the pear chutney
: Heat the butter in a saute pan over medium to low heat. Add the shallots
and cook until translucent. Add the pears
, stir and cook until tender. Add the sugar and stir. Once the sugar has dissolved, add the vinegar and stir. Add the cinnamon stick
, chile, and minced ginger
, stir. Cook the mixture until the liquid has evaporated, then remove from the heat, add remaining butter and stir.