1) Quarter apples and place entire apple (seeds and core included) in large saucepan with the bunch of mint, water, vinegar and chili pepper. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 500ml of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice.
2) Pour the strained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jam for serving and half for brushing on the chops. Let jam cool slightly before brushing the chops.
For the lamb:
1) Preheat griddle to medium-high heat. Season lamb chops with salt and pepper and lightly coat with oil. Griddle on each side for about three minutes, for medium rare, continuously brushing with the glaze.
2) Mix the remaining 20g of chopped mint into reserved jam and serve alongside the chops.