Grilled Lamb Chops with Kiwi Mango Relish

Mark Boughton/ styling: Teresa Blackburn
  • Yield: 16 pieces
  • Prep: 5 mins
  • Cook: 15 mins

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


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

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 1
  • Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg
  • Sodium 125mg
  • Potassium 270mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 4g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 15%