Grilled Lamb Chops With Spicey Mango Chutney

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 cups water
• 1/2 cup salt
• 1/4 cup packed brown sugar
• 4 allspice berries, i used ground
• 3 juniper berries
• 8 black peppercorns
• 3 bay leaves
• 1/2 bunch fresh thyme
• 5 garlic cloves, smashed
• 3 cloves (i used ground)
• 1 teaspoon fresh ginger, minced
• 6 lamb chops, 5-6 ounces
• chutney
• 1 mango, peeled
• 1 teaspoon unsalted butter
• 2 tablespoons finely chopped red onions
• 1/2 teaspoon jalapeno chili, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar, packed
• 1 teaspoon ground cumin
• 1 tablespoon honey
• 1 grated orange, zest of
• 2 tablespoons fresh cilantro, minced
• 1 tablespoon red bell pepper, finely chopped
• salt and freshly ground black pepper

Recipe

• 1 marinade.
• 2 1. prepare the marinade one day ahead.
• 3 2. place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
• 4 3. cook for 5-7 minutes
• 5 4. remove from heat and let cool overnight.
• 6 5. submerge lamb chops in the marinade for 45 minutes.
• 7 6. grill the lamb chops on both sides over a medium-hot fire for 8-10 minutes or until the lamb chops are firm and cooked through.
• 8 spicey mango chutney.
• 9 1. cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. set aside.
• 10 2. in a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
• 11 3. add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
• 12 4. reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
• 13 5. let cook to room temperature and refrigerate for up to 6 days.