Make Ainsley Harriott Spice Sensation Cous Cous according to the directions on the sachet and then fold in the apple and raisins. Keep warm.
If not using pre-cooked poppadums, cook the poppadums in the oil according to sachet instructions and drain well on kitchen paper.
To cook the lamb: Pre-heat the grill to the highest setting. Brush the lamb chops with the mango chutney, then season lightly and arrange on the grill rack. Cook for 6-8 minutes on each side until well glazed and tender.
Arrange the poppadums on two plates and add a portion of the Ainsley Harriott Spice Sensation Cous Cous to each one. Arrange the chops on the side of the plate, and serve.