tropical grilled lamb chops

Ingredients

• Servings: 6
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 pod cardamom seeds
• 1/2 teaspoon water, or as needed
• 1 teaspoon vegetable oil
• 1/4 cup rice vinegar
• 1/2 cup sugar
• 1 mango - peeled, seeded, and chopped
• 1/4 teaspoon salt
• 1/2 teaspoon cilantro
• 2 teaspoons lemon juice
• 1 fresh jalapeno pepper, minced
• 1 1/2 cups unsweetened applesauce
• 3 pineapple rings, chopped
• 1 pinch pepper
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 6 lamb chops

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• with a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. mix in enough water to form a paste.
• heat the oil in a saucepan over medium heat. stir in spice paste, and cook until it begins to bubble, about 30 seconds. stir in vinegar; cook without boiling for 2 minutes. stir in sugar until it dissolves. mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. stir in applesauce and pineapple; simmer 10 minutes more. season with pepper. place in a bowl, cover, and refrigerate until ready to use.
• to prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. place lamb chops in a large resealable plastic bag, and pour marinade over chops. seal tightly, and place in the refrigerator for 1 hour.
• prepare grill for medium-high heat. drain marinade from bag, and heat in a saucepan until boiling.
• lightly oil grill grate. place lamb chops on the hot grill. cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
• warm remaining salsa over medium-low heat. serve lamb chops topped with the salsa.