Grilled Lamb Lollipops with Mango Chutney
By Traeger Kitchen
These wood-fired lamb lollipops have an Indian twist with sweet and spicy mango chutney.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Whole | Lamb Chops, around 3/4 thick, frenched |
| 1 Whole | Mango, peeled, seeded and chopped |
| 3 Clove | garlic, chopped |
| 1/2 Whole | Habanero Pepper, seeded and chopped |
| 3 Sprig | cilantro, finely chopped |
| 1 Tablespoon | lime juice |
| 1 Teaspoon | salt |
| 15 1/2 Teaspoon | cracked black pepper |
| 2 Tablespoon | Mint, chopped |
| 2 Tablespoon | olive oil |
| 1/2 Tablespoon | coarse salt |
Step
1
If you can't purchase frenched lamb chops, using a sharp knife, cut and scrape the flesh and fat off the bone to make it look like a lollipop.
2
Add all chutney ingredients into a food processor and pulse about 15 times or until desired consistency; set aside. Chop mint and set aside.
3
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
4
While grill preheats, on a baking sheet drizzle lamb lollipops with olive oil. Coat both sides. Season both sides with salt and pepper and allow to sit at room temperature for 5 to 10 minutes.
5
Place the lamb pops directly on grill grate. Close lid and grill for 5 minutes. Flip over and grill for another 3 minutes or until a thermometer inserted into the thickest part of the meat registers an internal temperature of 130℉.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
6
Remove from grill and allow to rest 10 minutes before serving.
7
Spoon chutney over each lamb lollipop and sprinkle with fresh chopped mint. Enjoy!
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