Grilled Lamb Chops with Minted Mango Chutney

Liz Mitchell, Hailey, Idaho

For the chutney

• 2 cups diced mango
• 1/4 cup chopped red onion
• 2 tablespoons fresh lime juice
• 1 teaspoon light brown sugar or honey
• 1/2 cup diced kiwi
• 1 jalapeno, seeded and diced
• 3 tablespoons finely chopped fresh mint

Lamb Chops

• 12 loin or rib lamb chops, each 1 1/2 - 2 inches thick
• freshly ground black pepper

To make the chutney, combine mango, kiwi, onions, jalepeno, lime juice, lime and sugar. Stir gently and set aside while grilling the chops, or cover and refrigerate for up to 3 hours. Let chutney come to room temperature before serving.

Generously season the lamb chops with black pepper. Cook chops over medium-hot grill for 5-6 minutes on each side or to desired degree of doneness. Season with more pepper just before serving. Pass the chutney on the side.

This Lamb Chops Recipe is perfect with our:

All-Natural and Organic Lamb Chops

All-Natural and Organic Lamb Shanks

All-Natural and Organic Lamb Short Ribs