Lamb Lollipops with Mango Salsa
Serves 2-3 (mango salsa serves 8)
Ingredients
- 1 rack of lamb
- 3 tbsp kosher salt
- 1 tbsp black pepper
Mango Salsa
- 2 mangos, peeled
- 2 oz Roma tomatoes
- 2 oz shallots, diced
- 1/8 tsp white pepper
- ¼ tsp Kosher salt
- 1 tbsp cilantro, rough chopped
- 12-14 oz pineapple juice
- ½ red onion, sliced thin
How-to
Mango Salsa
- Peel mango, then cut into ½" dice and place in a mixing bowl
- Remove the stem and seeds from the Roma tomato, cut into a ¼" dice and add to the mixing bowl with shallots, also cut into a 1/4" dice
- Add salt and pepper and blend well. Cover and refrigerate if not using right away
Grill the Lamb Lollipops
- Preheat grill on medium high for 15-20 minutes
- Trim fat from lamb and cut into 6-8 pieces between the bones
- Season one side with salt and pepper
- Grill lamb 3 minutes on each side for medium-rare, seasoning second side after flip