By Traeger Kitchen
These wood-fired lamb lollipops have an Indian twist with sweet and spicy mango chutney.
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|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|
|15 1/2 Teaspoon||cracked black pepper|
|2 Tablespoon||Mint, chopped|
|2 Tablespoon||olive oil|
|1/2 Tablespoon||coarse salt|
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.
6 Whole Lamb Chops, around 3/4 thick, frenched
Add all chutney ingredients into a food processor and pulse about 15 times or until desired consistency; set aside. Chop mint and set aside.
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
1/2 Teaspoon cracked black pepper
2 Tablespoon Mint, chopped
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
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.
2 Tablespoon olive oil
1/2 Tablespoon coarse salt
5 Tablespoon cracked black pepper
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
Remove from grill and allow to rest 10 minutes before serving.
Spoon chutney over each lamb lollipop and sprinkle with fresh chopped mint. Enjoy!
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