These wood-fired lamb lollipops have an Indian twist with sweet and spicy mango chutney.
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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.
Add all chutney ingredients into a food processor and pulse about 15 times or until desired consistency; set aside. Chop mint and set aside.
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.
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℉.
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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