Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
Place the plums on grill grates with the skin-side up. Grill until golden brown. Flip side and keep on the heat for 4-6 minutes until soft.
Remove the plums from the fire and place in a sauce pan. Add sugar and vinegar. Cover with a lid and place over medium heat for 15 minutes.
Place a glass jar of your choice in boiling water for 10 minutes to disinfect, then fill it up with chutney.
Place a lid on your glass of chutney and place the glass in a sauce pan with boiling water. Cook for 10 minutes to kill all bacteria and make your chutney last longer, and cool down in room temperature. Store cold.
Rub lamb chops with salt and grill on fire pit over high heat for 4-6 minutes.
Brush the lamb chops with plum chutney and grill for another 1-2 minutes to caramelize
Slice cabbage and zucchini.
Sauté the vegetables in butter for 3-4 minutes and add chard the last 30 seconds. Serve glazed lamb chops with plum chutney and sauté vegetables.