Grilled Lamb Chops with Kiwi Mango Relish
A tropical spin on mint jelly provides a tasty wake-up call to the palate served alongside juicy lamb chops.
Make the relish the evening before and refrigerate overnight for the best flavor.
- 2 cup Cubed Mango
- ½ cup Diced Kiwi
- ¼ cup Chopped Red Onion
- 1 Jalapeño Pepper
- ½ tsp Lime Zest
- 2 T Fresh Lime Juice
- 1 tsp Brown Sugar
- or 1 tsp Honey
- 3 T Chopped Mint
- 16 Lamb Rib Chops, Bone-In
- or 16 Lamb Loin Chops
- ½ tsp Salt
- ½ tsp Freshly Ground Black Pepper
- 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 2Â½ cups.
- 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.