Grilled Lamb with Pineapple Salsa

Grilled Lamb-



  • 1/4 teaspoon lime zest
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon honey
  • 1 small onion, chopped
  • 1 habanero chopped and seeds removed
  • 1 garlic clove chopped
  • ½ Cup olive oil
  • Salt to taste

Pineapple Salsa:

  • ½ pineapple, cored and diced, juice reserved
  • 1 tomato, diced
  • ½ red onion minced
  • ½ small habanero, diced (optional)
  • 1 Tablespoon chopped cilantro leaves
  • Juice of 1 lime
  • Salt and pepper to taste
  • 4 Lamb Chops w/ bone


For the marinade:

Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the lamb chops. Marinate in the refrigerator for up to 3 hours.

For the Salsa:

Mixed all the salsa ingredients in a medium bowl. Taste for seasoning and set aside for 10 minutes to meld flavors.

Preheat grill to medium heat.

Remove chops from marinade, grill for 5 minutes per side for medium rare or 8 minutes for Medium. Remove chops from the grill and let rest 10 minutes before slicing. Spoon the salsa on top.


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