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Lamb Lollipopswith
Mango Chutney

Difficulty 2/5
Prep time 15 mins

Cook time 10 mins
Serves 4-6

Hardwood Apple

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


Lamb Lollipops

6 lamb chops, around 3/4-inch-thick, Frenched

2 tbsp olive oil

1/2 tsp course kosher salt

1/2 tsp black pepper, freshly cracked

2 tbsp fresh mint, chopped

Mango Chutney

1 mango, peeled, seeded and chopped

3 cloves garlic, chopped

1/2 habanero pepper, seeded and chopped, or more to taste

3 sprigs fresh cilantro, chopped

1 tbsp fresh lime juice

1 teaspoon salt

1/2 tsp pepper, freshly cracked


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, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

While grill preheats, on a baking sheet drizzle lamb lollipops with olive. 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 degrees F.

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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