grilled lamb lollipops with mango chutney


  • 6 Whole Lamb Chops, around 3/4 thick, frenched

  • 1 Whole Mango, peeled, seeded and chopped

  • 3 Clove garlic, chopped

  • 1/2 Whole Habanero Pepper, seeded and chopped

  • 3 Sprig cilantro, finely chopped

  • 1 Tablespoon lime juice

  • 1 Teaspoon salt

  • 1/2 Teaspoon cracked black pepper

  • 2 Tablespoon Mint, chopped

  • 2 Tablespoon olive oil

  • 1/2 Tablespoon coarse salt

  • 5 Tablespoon cracked black pepper




If you can't purchase frenched lamb chops, using a sharp knife, cut and scrape the flesh and fat off the bone to make it look like a lollipop.


Add all chutney ingredients into a food processor and pulse about 15 times or until desired consistency; set aside. Chop mint and set aside.


When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.


While grill preheats, on a baking sheet drizzle lamb lollipops with olive oil. Coat both sides. Season both sides with salt and pepper and allow to sit at room temperature for 5 to 10 minutes.


Place the lamb pops directly on grill grate. Close lid and grill for 5 minutes. Flip over and grill for another 3 minutes or until a thermometer inserted into the thickest part of the meat registers an internal temperature of 130℉.


Remove from grill and allow to rest 10 minutes before serving.


Spoon chutney over each lamb lollipop and sprinkle with fresh chopped mint. Enjoy!

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