Step 1

For the lamb, combine all ingredients, except the shallots and lime, in a large bowl and toss well to combine. Chill, covered, overnight or for at least 4 hours.

Step 2

Preheat a barbecue chargrill plate or chargrill pan to high. Using tongs, remove lamb from marinade, brushing off any onion and reserving onion and marinade, and cook chops for 3 minutes each side. Transfer to a plate and loosely cover with foil. Reduce heat to medium and cook onion and remaining marinade for 3-4 minutes, tossing, until onion is caramelised. Spoon over chops.

Step 3

Serve sprinkled with shallots, with lime halves alongside (see notes).