- 1 mango
- 1 large shallot
- 1/4 cup fresh lime juice
- 1 teaspoon sugar, or to taste
- 1/8 teaspoon cayenne
- two 1/2-inch-thick center-cut shoulder lamb chops (about 3/4 pound each)
- Garnish: lime wedges and fresh cilantro sprigs
- Prepare grill.
- Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Serve chops topped with sauce and garnished with lime wedges and cilantro.