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Exotic aromas and warm breezes will dance in your mind as you savor the taste of juicy tropical fruits and cool mint with tender lamb chops.

Huckleberry Cinders recommends our organic Indian Spice Infused chunks, chips or splits for use in your wood smoker or barbecue grill for this Golden Lamb Chops recipe.



2 large mangoes diced

2 kiwi diced

1/2 cup chopped red onions

1 jalapeno seeded and diced (optional)

2 T fresh lime juice

3 T chopped fresh mint

1 tsp light brown sugar or honey


12 loin or rib lamb chops, each 2 inches thick

1 tsp turmeric powder

Salt and Fresh Black Pepper


1) To make the CHUTNEY: Combine mango, kiwi onions, jalapeno, lime juice, mint and sugar. Stir and set aside while grilling the chops. Or cover and refrigerate for up to 3 hours. Let relish come to room temperature before serving.

2) To grill the chops:

Generously season the lamb chops with salt and pepper. Sprinkle each chop with turmeric.

3) Lightly spray grill with vegetable oil spray.

4) Grill chops for 5 to 6 minutes each side until medium rare, or to desired doneness. 140 degrees F for rare, 150 degrees F for medium 160 degrees F for well done.

5) Serve with 2 T of Chutney on each chop and additional Chutney on the side.

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