Succulent grilled lamb, nestled on a bed of fluffy naan bread, topped with a symphony of vibrant spices and fresh toppings.
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.
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.
Spread pepper mixture over naan; top with lamb, dip and remaining 2 tablespoons onion. Makes 4 naanwiches.
Serve naanwiches garnished with mint, if desired.