Grilled Lamb Loin Chops with a Mango Mint and Pine Nut Relish
Submitted by Executive Chef Todd Clarmo, Auberge du Pommier

Serves four people

Ingredients:

Lamb Marinade

8 fresh lamb loin chops
1 head of garlic, peeled and crushed
2 shallots, peeled and sliced
4 oz. of vegetable oil
½ tbsp. crushed black peppercorns

Relish

2 ripe mangos (peeled and diced into ¼ inch pieces)
1 tbsp. minced garlic
3 oz. toasted pine nuts (1½ oz. chopped fine)
1 tbsp. fine diced shallots
20 leaves of mint (lightly chopped)
1½ oz. rice wine vinegar
1 tbsp. honey
salt & pepper to taste

Preparation:
Lay the lamb loin chops in a shallow dish covered in all the ingredients for the marinade. Let marinade for at least one day. When ready, clean off the lamb chops and barbecue till preferred doneness.

For the relish, combine all the ingredients and let sit at room temperature for one hour prior to eating.

Please refer to the reference #OSMA CIR-0006 for any inquiries on this recipe.