1.To make a marinade, combine chutney, wine, garlic, cumin and ground coriander in a large bowl; add lamb and mix well. Cover; refrigerate several hours or overnight.
2.Drain lamb; reserve marinade. Heat half of the oil in a 1.5 litre flameproof casserole dish. Stir onion, celery and apple over heat until onion is soft. Remove from dish.
3.Preheat oven to 180°C. Heat remaining oil in dish; cook lamb until browned all over.
4.Return onion mixture to dish. Add stock, reserved marinade and herbs; bring to a boil. Cover with foil and roast in oven about 1 hour or until lamb is tender. Cut lamb into cutlets before serving.