Nobody hates lamb blade chops. People either love them, or they’ve never heard of them. Viewed from a diner’s perspective, lamb blade chops are to loin chops as pork ribs are to pork loin. There’s fat, gristle, a bit of bone, and you need to work a bit more to get the good stuff. The reward is heaps of flavor. If you fall into the never-heard-of-’em group, then this week’s Grilled Lamb Blade Chops with Hot Mint Chutney is your opportunity to step-away from the fancy-dress dinner party of loin chops, leave your champagne flute of civilisation on the veranda, and stride across the lawn through the baffled croquet players as you peel off your tuxedo and enter the forest.