Grilled Lamb Mini Open-Faced Naanwiches

Succulent grilled lamb, nestled on a bed of fluffy naan bread, topped with a symphony of vibrant spices and fresh toppings.

Grilled Lamb Mini Open-Faced Naanwiches

Ingredients

¼ medium red bell pepper, chopped
½ cup chopped fresh or frozen mango chunks, thawed if necessary
¼ cup chopped red onion
1 teaspoon hot sauce
½ teaspoon ground ginger
1 ¼ pounds Wellsley Farms® Australian Lamb Loin Chops
1 teaspoon ground Wellsley Farms® Steak Seasoning Grinder
4 (6-inch) Wellsley Farms® Mini Naan
½ cup Wellsley Farms® Cucumber Garlic Dill Tzatziki Dip
Optional: Chopped fresh mint for garnish

 

Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, purée pepper, mango, 2 tablespoons onion, hot sauce and ginger. Makes about 1/2 cup.
     
  2. Sprinkle both sides of lamb chops with seasoning. Place lamb chops on hot grill rack; cover and cook 9 minutes or until internal temperature reaches 135° for medium-rare, turning once. During last 2 minutes of cooking, place naan on hot grill rack; cover and cook 2 minutes or until grill marks appear, turning once. Transfer lamb to cutting board; loosely tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Remove bones from lamb; slice against the grain.
     
  3. Spread pepper mixture over naan; top with lamb, dip and remaining 2 tablespoons onion. Makes 4 naanwiches.
     
  4. Serve naanwiches garnished with mint, if desired.