Lamb Lollipops with Mango Chutney

Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Prepare the lamb lollipops. If unable to 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. Place the lamb lollipops on a baking sheet and drizzle both sides with olive oil. Season both sides with salt, and pepper, and allow sitting at room temperature for 5-10 minutes.

  Ingredients

  • 6  Lamb Chops, around 3/4 thick, frenched

  • 2 Tablespoon Olive oil

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly cracked black pepper

• 3

  Make the mango chutney. In a food processor, add the mango, garlic, pepper, cilantro, lime juice, salt, and pepper and pulse 10-15 times, or until desired consistency. Set aside.

  Ingredients

  • 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 freshly cracked black pepper

• 4

  Insert the probe horizontally into the thickest part of the lamb, avoiding the bone. Place the lamb lollipops directly on grill grates. Close the lid, and cook for 5 minutes. Flip over and grill for another 3 minutes, or until the internal temperature reaches 130 °F.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• 5

  Remove from the lamb lollipops from the grill, and allow resting for 10 minutes before serving. Spoon chutney over each lamb lollipop and sprinkle with freshly chopped mint. Enjoy!

  Ingredients

  • 2 Tablespoon fresh mint, chopped