Ingredients
2
1-pound ripe mangoes, peeled, seeded
4
green onions, cut into 1-inch pieces
2
serrano chiles, halved, seeded
1
1/2 tbsp ground coriander
1
tbsp coarse kosher salt
1
1/2 tsp ground cinnamon
16
1-inch-thick lamb loin chops
Directions
2.
Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
4.
Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
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