Grilled Lamb Chops with Kiwi Mango Relish

Kitchen Tested
  • Yield 16 pieces
  • Prep 5 mins
  • Cook 15 mins

Taking the ho-hum out of mint jelly, tropical fruit and fresh mint provide a tasty wake-up call to the palate.

Mark Boughton/ styling: Teresa Blackburn

Make the relish the evening before and refrigerate overnight for the best flavor.


2 cups diced mango
1/2 cup diced kiwi
1/4 cup red onion, finely chopped
1 jalapeño pepper, seeded, if desired, and minced
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon brown sugar or honey
3 tablespoons finely chopped fresh mint
16 rib or loin lamb chops, each 1 1/2 to 2 inches thick
1/2 teaspoon salt
1/2 teaspoon Coarsely ground black pepper


  1. To prepare relish, combine all relish ingredients. Stir gently. Cover and refrigerate up to 3 hours. Let relish come to room temperature before serving. Makes 2½ cups.
  2. To prepare chops, prepare grill. Sprinkle chops with salt and pepper. Cook chops over medium-hot fire 6 to 8 minutes per side or to desired degree of doneness. Season with more pepper just before serving. Serve with relish.

Recipe by Liz Mitchell, Hailey, Idaho, courtesy of Lava Lake Lamb. 



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