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Relish:
2 cups diced mango
1/2 cup diced kiwi
1/4 cup chopped red onion
1 jalapeño pepper, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
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 teaspoon salt
Coarsely ground black pepper
Instructions
2 cups diced mango
1/2 cup diced kiwi
1/4 cup chopped red onion
1 jalapeño pepper, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
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 teaspoon salt
Coarsely ground black pepper
1. To prepare relish, combine all 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. Serves 6.
Recipe by Liz Mitchell, Hailey, Idaho, courtesy of Lava Lake Lamb, "Holiday Lamb," Relish Nov. 2009.
Nutritional Information
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. Serves 6.
Recipe by Liz Mitchell, Hailey, Idaho, courtesy of Lava Lake Lamb, "Holiday Lamb," Relish Nov. 2009.
Per serving: 240 calories, 9g fat, 85mg chol., 28g prot., 10g carbs., 1g fiber, 370mg sodium.
