Skip to main content

#10DaysofTailgate: El Diablo'd Mango Lamb Lollipops + Give-away

It's here, it's here. It's finally kick-off day for our 10-day event full of tailgating goodness: #10DaysofTailgate. I wrangled over 20 creative bloggers who will collectively be posting over 120 recipes to inspire your tailgate menus for the entire season. 

Check back throughout the rest of the month as we'll be posting recipes daily from now till the end of September. Annnnnddd...there's a huge giveaway for fourteen lucky readers. Keep reading!

I decided to start with our favorite grilled bite: lamb lollipops. I love them. But I especially love that all I do is hand the meat to Jake, my Grill-Master, and it comes back exactly the way I wanted it. Thanks, my Love!

  • rack of lamb, sliced into individual pops
  • 1 T minced garlic
  • 1/2 C orange juice + 1/4 C 
  • 1/2 C beer
  • 1 T ginger spread
  • 1 T El Diablo Hot & Spicy Mustard*, Mango
  • fleur de sel to taste

For a few hours, or overnight if you think about it early enough, marinate your lamb. To make the marinate, pour 1/2 C orange juice and beer into a mixing bowl and whisk in the minced garlic. Place the lamb in a lidded container and pour the marinate over the top. Flip the meat mid-way through the marinating time. Let come to room temperature before grilling. While the meat comes to room temperature, make your glaze.

To make the glaze, whisk together the remaining 1/4 C orange juice with the ginger spread and mustard.

If you can't find ginger spread, you can substitute with 1/2 t minced ginger and 1 T honey.

If you can't find El Diablo Hot & Spicy Mustards, use whatever spicy mustard you have on hand.

While the meat grills, baste it throughout.

Let rest for few minutes before serving. 

And here's what the team brought to the table...

Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
War Eagle Sangria by Sew You Think You Can Cook
Iowa Sunrise by From Gate to Plate

Deviled Egg Potato Salad by Cooking In Stilettos

El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Peanut Butter Pretzel Brownies by The Spiffy Cookie

Thanks again El Diablo Hot & Spicy Mustard* - just one of the #10DaysofTailgate sponsors -
for ingredients used in this recipe.

*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot & Spicy Mustard for participating in #10DaysofTailgate. Feel free to use whatever spicy mustard you have on-hand. All comments are 100 % accurate and 100% my own.


  1. Oh, I'll bet this El Diablo Mango mustard was perfect with these! I'll go tailgating with you anytime! :-)

  2. That looks like a match made in heaven!!! Delicious - my son (who LOVES lamb) would be drooling over this one.

  3. These lamb pops look great! Thank you so much for organizing this event!

  4. oh yum! these look awesome. thanks for organizing and hosting! this is sooo fun!

  5. What a delicious recipe. I love lamb and look for any excuse to make it.

  6. I can't begin to tell you how much I love lamb lollipops! Taking tailgating to a new level! Thanks for being our very hostess with the mostess for the next 10 days.

  7. You had me at Lamb Lollipops, but the spicy mango mustard glaze REALLY takes it over the top. Yum.

  8. You have totally convinced me to try lamb at home. These look amazing!

  9. I definitely don't work with lamb enough. This recipe sounds delicious. The addition of beer with the other ingredients is a perfect mix of flavors. Yum, Hugs, Terra

  10. Maybe this will be the time that we will finally have lamb as my DH loves it but the rest of the family {yes me + our DDs} are not sold on it. These sounds and look delicious so maybe the time has come….

    Thank you so much for having me, Camilla.

    Bea @ The Not So Cheesy Kitchen

  11. Mmm meat lollipops. You know I have never cooked my own rack of lamb? I've been meaning to and nearly picked up some at Costco but I just cringe a bit with the price. These look good enough to sway me to buy it though.

  12. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce