Tropical Lamb Burgers with Fresh Mango Chutney

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A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes


by Karen Adler and Judith Fertig


This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.


2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut


Fresh Mango Chutney


1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric


Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.

In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.

Meanwhile, prepare a medium-hot fire in your grill.

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.


Tropical Lamb Burgers

Nepal-style Smoked Lamb (Lamb Sukuti)

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My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.


3 pounds boneless lamb shoulder, cut into thin three-inch long slices

1/2 cup chopped yellow onion

2 tablespoons dark molasses

2 tablespoons clover honey

2 tablespoons olive oil

2 tablespoons minced ginger

1 tablespoon ground cumin

1 tablespoon chili paste

1 teaspoon ground Szechuan peppercorns

1 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/4 teaspoon fennel seed

Coarse kosher salt and freshly ground black pepper to taste


Combine all of the ingredients, except the lamb, in a blender and process into a smooth paste.

Mix the lamb pieces with the spice mixture in a large bowl; cover and marinate for at least 2 hours.

Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.

Owensboro-style BBQ Lamb Shoulder

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This is my take on the pulled mutton served at the Moonlite Bar-B-Q Inn. It’s not their recipe but the final outcome is pretty close to their great mutton buffet offerings.


1 (5-pound) lamb or mutton shoulder roast

For the rub:

2 tablespoons coarse kosher salt

2 tablespoons freshly ground black pepper

2 tablespoons granulated garlic

1 tablespoon crushed rosemary

For the basting sauce:

1 cup white vinegar

1 cup water

1 cup beer

1/4 cup Worcestershire Sauce

2 tablespoons rub mixture

1 tablespoon dark brown sugar

2 teaspoons coarse kosher salt

2 teaspoons granulated garlic

1 teaspoon ground cayenne pepper


Combine the rub ingredients in a small bowl and mix well.

In a medium saucepan over medium heat, combine the basting sauce ingredients and bring to a simmer, stirring occasionally. Use this to mop the roast every hour during cooking and as a dipping sauce at the table.

Prepare a smoker or grill for indirect 225 degrees F. cooking using hickory and cherry wood.

Generously season the roast with the rub and place the roast, fat side up, on the cooking grate. Cover and cook for one hour. Baste with the warm mop and continue cooking, basting every hour and replenishing the coals as needed, for another 8 to 9 hours or until the roast has an internal temperature of 145 degrees F. Remove the roast from the grill and allow it to cool until it can be shredded.

Serve with remaining dipping sauce. Accompany the lamb with potato salad, baked beans and cornbread.

Grilled Spring Lamb Chops with Kentucky Rub and Basamic Reduction

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Before advances in livestock husbandry made young lamb available all year long, it was especially popular in the spring, when the lambs were born. Still, spring lamb is particularly tender and non-gamy.  I’m using a rub popular in Kentucky, where they barbecue the lamb. Finally, the balsamic reduction finishes the grilling.


8 spring lamb chops, thickly cut

For the Kentucky Lamb Rub:
2 teaspoons commercial chili powder
1 teaspoon ground allspice
1 tablespoon garlic powder
2 tablespoons ground black pepper
1/4 cup brown sugar
2 tablespoons dried onion

For the Balsamic Reduction:
1 cup balsamic vinegar
2 cloves garlic, cut in half
2 teaspoons brown sugar
2 sprigs fresh rosemary


Start the grill or build a charcoal fire in the grill.

Wash and dry the chops.

In a bowl, mix together all the ingredients for the rub. Spread the rub evenly over the lamb chops on both sides.

In a saucepan, combine all the ingredients for the balsamic reduction.  Bring to a boil and reduce the heat to a simmer.  Simmer for 10 minutes until the sauce thickens, stirring occasionally.  Remove from the heat and remove the garlic and the rosemary.

Grill the chops over a medium fire (150 degrees internal temperature for medium-rare).  When almost done, brush the chops on both sides with the balsamic reduction.  Heat each side of the chops, remove to a platter, and serve.

Barbecued Lamb Ribs

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras

A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 





1/2 cup onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil 

1/4 teaspoon dry oregano 

1/4 teaspoon ground cinnamon 

1/8 teaspoon cayenne pepper 

2 teaspoons brown sugar 

1 tablespoon prepared yellow mustard

1 tablespoon balsamic vinegar 

1/4 cup ketchup

2 tablespoons red wine

2 1/2 pounds lamb spareribs, fat trimmed


BBQ Lamb 


In a 1- to 1½-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes. 

Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.

Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups. 

During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.

Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.