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  • 2 cups diced mango
  • 1/2 cup diced kiwi
  • 1/4 cup red onion, finely chopped
  • 1 jalapeƱo 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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The recipe was originally published as Grilled Lamb Chops with Kiwi Mango Relish on

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