Appetizers » Lamb Lollipops with Mango Salsa
Not everyone gets to grill on a rooftop like Jason Carron but you'll want to find a place to grill these babies. Rack of lamb comes with its own handle or lollipop stick, so grill them up, pile on the chunky mango salsa and imagine you're on your own roofdeck, with the world a million miles away.
Print Recipe
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
Comments (1)
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Posted Friday, May 1, 2009, at 10:06 pm by Lynne:love this. super easy. full of flavor. a grilling staple.
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