START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW 

Grilled Lamb Lollipops with Mango Chutney

Traeger Kitchen


Grilled Lamb Lollipops with Mango Chutney

Prep Time

15 Minutes

Cook Time

10 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Apple

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 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

  • 1 Teaspoon salt

  • 15 1/2 Teaspoon cracked black pepper

  • 2 Tablespoon Mint, chopped

  • 2 Tablespoon olive oil

  • 1/2 Tablespoon coarse salt

Steps

  • 1

    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.
    Ingredients
    • 6 Whole Lamb Chops, around 3/4 thick, frenched

  • 2

    Add all chutney ingredients into a food processor and pulse about 15 times or until desired consistency; set aside. Chop mint and set aside.
    Ingredients
    • 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

  • 3

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
  • 4

    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.
    Ingredients
    • 2 Tablespoon olive oil

    • 1/2 Tablespoon coarse salt

    • 5 Tablespoon cracked black pepper

  • 5

    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℉.
    Grill Icon
    Grill500 ˚F
    Probe Icon
    Probe130 ˚F
  • 6

    Remove from grill and allow to rest 10 minutes before serving.
  • 7

    Spoon chutney over each lamb lollipop and sprinkle with fresh chopped mint. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.