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Grilled Lamb Lollipops with Mango Chutney

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 Min

Cook Time

10 Min

Pellets

Apple

Ingredients

Number of People Serving

4

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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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