California Lamb Chops with Mango Salsa

Tender and succulent grilled lamb chops served with a refreshing tropical mango salsa.

Recipe Ingredients:

4 fresh California lamb chops, loin or rib cut, 1 to 1 1/2 inches thick
Kosher or sea salt and freshly ground black 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
Kosher or sea salt and freshly ground black pepper, to taste
Juice of 2 fresh limes

Cooking Directions:

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.