Source: Gourmet Magazine, July 1999

• 1 mango
• 1 large shallot
• 1/4 cup fresh lime juice
• 1 tsp sugar, or to taste
• 1/8 tsp cayenne
• two 1/2-inch-thick shoulder lamb chops

Garnish : lime wedges and fresh cilantro sprigs

Sauce : 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.