Lamb Chops in Exotic Salsa

Salsa

• 3/4 cup (180 mL) mango, finely diced
• 3/4 cup (180 mL) papaya, finely diced
• 3/4 cup (180 mL) pineapple, finely diced
• 2 Tbsp. (30 mL) Irresistibles extyra virgin olive oil*
• 2 Tbsp. (30 mL) fresh mint, chopped
• Juice of 1 lime
• 1 green onion, chopped
• 1 garlic clove, finely chopped
• Salt and ground pepper to taste.

Sauce

• 1/4 cup (60 mL) Irresistibles orange juice*
• 2 tsp. (10 mL) sesame oil
• 2 garlic cloves, chopped
• Salt and ground pepper to taste.
• 8 lamb chops

Salsa

1. In a bowl, mix all salsa ingredients. Set aside.

Sauce

1. Sauce In a separate bowl, mix sauce ingredients and brush chops.
2. To pan-fry In a frying pan, brown the chops and continue cooking 4 minutes per side, for medium-rare. Brushing frequently with sauce. Serve chops with the salsa.
3. Barbecue Preheat barbecue at medium high.
4. Place them on the barbecue grill and cook each side 3 to 4 minutes, or until the lamb is cooked, brushing frequently with sauce. Serve chops with the salsa.