• Preheat grill on high.

Prepare the Marinade/Sauce

• Place the jalapeño on the grill and cook until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
• When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
• Purée the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
• Reserve half of the marinade for serving.

Marinate the Lamb

• Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
• Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.

Serving Suggestions

• Enjoy as appetizers, with sauce for dipping. These 'lollipops' are the perfect size to hold and eat right off the bone!

  Or serve with grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt for a main course.