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California Lamb Chops with Mango Salsa

4 fresh California lamb chops, loin or rib cut, 1 to 1-1/2 inches thick

Salt and pepper, to taste

 

Mango Salsa:

2 mangoes, peeled, pitted and cut into bite-sized chunks
1 red onion, peeled and diced small
2 tablespoons chopped fresh cilantro
Red pepper flakes, to taste
Salt and pepper, to taste
Juice of two fresh limes

1. Season lamb chops with salt and pepper. Set aside.
2. In medium bowl, combine salsa ingredients.
3. Grill lamb chops 4 to 6 inches from medium hot coals. For best flavor and texture, lamb chops should be cooked medium to medium rare, 3 to 5 minutes on each side on a covered grill.
4. Remove from heat and serve with a generous portion of salsa.
5. Or, if you prefer, broil lamb chops by placing on broil pan 3 to 4 inches away from heat source. Turn the chops once during cooking, until desired doneness is reached.

Makes 4 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.