• 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

Mango Salsa

1. Peel mango, then cut into ½" dice and place in a mixing bowl
2. 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
3. Add salt and pepper and blend well. Cover and refrigerate if not using right away

Grill the Lamb Lollipops

1. Preheat grill on medium high for 15-20 minutes
2. Trim fat from lamb and cut into 6-8 pieces between the bones
3. Season one side with salt and pepper
4. Grill lamb 3 minutes on each side for medium-rare, seasoning second side after flip