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These wood-fired lamb lollipops have an Indian-inspired twist thanks to sweet and spicy mango chutney.
6 Lamb Chops, around 3/4 thick, frenched
2 Tablespoon Olive oil
1/2 Teaspoon Kosher salt
1/2 Teaspoon freshly cracked black pepper
2 Tablespoon fresh chopped mint
1 Mango, peeled, seeded and chopped
3 Clove garlic, chopped
1/2 habanero pepper, seeded, chopped, or more to taste
3 Sprig fresh cilantro, chopped
1 Tablespoon fresh lime juice
1 Teaspoon Salt
1/2 Teaspoon cracked black pepper
: 450 ˚F
6 Lamb Chops, around 3/4 thick, frenched
2 Tablespoon Olive oil
1/2 Teaspoon Kosher salt
1/2 Teaspoon freshly cracked black pepper
1 Mango, peeled, seeded and chopped
3 Clove garlic, chopped
1/2 habanero pepper, seeded, chopped, or more to taste
3 Sprig fresh cilantro, chopped
1 Tablespoon fresh lime juice
1 Teaspoon Salt
1/2 Teaspoon cracked black pepper
: 450 ˚F
: 130 ˚F
2 Tablespoon fresh chopped mint