Apple-Cardamom Coffeecake
Grilled Lamb Chops with Kiwi Mango Relish
Taking the ho-hum out of mint jelly, tropical fruit and fresh mint provide a tasty wake-up call to the palate.
20
16 pieces
Make the relish the evening before and refrigerate overnight for the best flavor.
Ingredients
-
Relish:
-
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
-
-
Chops:
-
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
Instructions
- 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.
- 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.
Nutritional Info (per serving)
- Calories 220
- Fat 15g
- Saturated Fat 6g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 65mg
- Sodium 125mg
- Potassium 270mg
- Carbohydrates 5g
- Fiber 1g
- Sugars 4g
- Protein 17g
Comments
Around the Web
Facebook Community
Most Popular
