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Lamb Lollipops with Mango Chutney

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These wood-fired lamb lollipops have an Indian-inspired twist thanks to sweet and spicy mango chutney.

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  • 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

Mango Chutney

  • 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

  • 1

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

    450 ˚F

  • 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.

    • 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.

    • 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

  • 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

    130 ˚F

  • 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!

    • 2 Tablespoon fresh chopped mint

Cooking Notes

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