Lamb Chops with Minted Mango Chutney

Paleo Recipe Lamb Chops with Minted Mango Chutney

Fry the lamb chops up in a grill pan or skillet on the stove or the grill outside. Either way, this recipe will be delicious.

I don’t grill much, but this is one recipe that can easily be translated for the grill (if that’s your thing). The smoky flavor that the grill adds will make a nice complement to the Minted Mango Chutney. Grilling is also a great idea for a hot summer day when you don’t want to heat up the kitchen.

Not that we’ll have to worry about heat up here in Chicago for a while now, but if you’re looking for an escape from the dreary winter, this recipe will transport you to the tropics. If you’re on the opposite side of the world from Chicago maybe you are experiencing summer right now and are able to grill out.

Lamb Chops with Minted Mango ChutneyLamb Chops with Minted Mango Chutney

Regardless of how you cook the meat, this is a great weeknight recipe to throw together when you come home from work. The chutney requires nothing more than chopping and mixing ingredients and the lamb chops take only a few minutes to cook. Perfect for those who don’t want to waste any time between walking in the door and sitting down to dinner.

Don’t Forget The Veggies

Now, just because you’ll be eating the lamb chops with some chutney doesn’t mean you can skip the veggies.

Vegetables are an important part of every healthy diet.

I served this recipe with a side of steamed broccoli, but you can do a salad or whatever your favorite veggie is. If you’re grilling the lamb chops, you can throw some veggies on the grill with the meat and have grilled asparagus, pepper, onion, or whatever strikes your fancy.

Where To Find Grass-Fed Lamb

These photos first made an appearance on the Lava Lakes Lamb blog.

If you’re looking for grass-fed lamb, I highly recommend Lava Lakes Lamb, U.S. Wellness Meats or North Star Bison.

And, if you’re local and can pickup in the Chicagoland area, check out Nature’s Choice Farm. We recently joined their meat CSA and I’m loving the local source and everything we’ve picked up so far! :)

Lamb Chops with Minted Mango Chutney

Yield: 3-4 Servings


  • 2 cups mango, diced
  • 1/4 cup red onion, chopped
  • 1/2 cup kiwi, diced
  • 1 jalapeño pepper, seeded and diced
  • 1 lime, juiced
  • 3 tablespoons fresh mint, finely chopped
  • 1 teaspoon local raw honey (optional)
  • 12 loin or rib lamb chops, each (1 1/2–2 inches thick)
  • coarse ground black pepper


  1. Prepare the chutney by combining the mango, red onion, kiwi, jalapeño pepper, lime juice, fresh mint and honey (if using) in a medium-sized mixing bowl. Stir gently and set aside while cooking the lamb chops, or cover and store in the fridge for up to 3 hours beforehand.
  2. Generously season the lamb chops with black pepper.
  3. Heat a grill pan over medium-high heat and cook for 5-6 minutes on each side (or to your desired degree of doneness). You can also grill the lamb chops over medium-hot on the grill.
  4. Serve lamb chops topped with mango chutney.
  5. Enjoy! :)