Grilled Lamb Chops with Habanero Mango Salsa
A simple salsa of chopped habanero pepper, mango and shallots gives grilled lamb chops a spicy, flavorful kick.
Servings 2
Ingredients
- 1 cup fresh or frozen mango, thawed, diced
- 1 habanero chili, seeds and ribs removed, finely chopped (see Kitchen Notes for substitutions)
- 1 small shallot, finely chopped (or 2 tablespoons finely chopped red onion or chives)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar or to taste
- 2 bone-in lamb shoulder chops (see Kitchen Notes for substitutions)
- coarse kosher salt (if dry brining)
- salt and freshly ground black pepper
- olive oil for the grill
Instructions
- Prepare the salsa. Combine mango, habanero, shallot, lime juice and sugar in a bowl. Stir to combine and set aside. If using frozen mango, diced it before it completely thaws—it will be easier to handle.
- Dry brine the chops. This is optional, but recommended. About 1/2 hour before you’re ready to grill, generously sprinkle the chops on both sides with kosher salt. If you’re using a charcoal grill, do this when you start the coals. Leave the chops on the counter to come to room temperature. After about 20 minutes, rinse the chops and pat them dry with paper towels. Season with black pepper, but do not add any more salt at this time; they will have absorbed plenty from the kosher salt.
- Grill the chops. When the coals are ready, prepare the grill for direct grilling. Lightly oil the grate, then grill the chops about 4 minutes per side, with the grill lid closed. Transfer to a platter and let them rest for 5 minutes.
- Plate the chops and top with some salsa. Pass the remaining salsa around in case diners want more. Have salt on hand in case more is needed.
Kitchen Notes
Habaneros too hot? Feel free to substitute a jalapeño pepper for milder heat. You can even use some bell pepper for a spot of color and peppery flavor with no heat.
The meat of the matter. Can’t find lamb chops (or don’t care for lamb)? This salsa works great on grilled pork chops.