#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!

Ingredients

• 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

Procedure
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...

Starters

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

Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips

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

  

Sips

War Eagle Sangria by Sew You Think You Can Cook

Spicy Strawberry Bourbon Shooters by CafeTerraBlog

Iowa Sunrise by From Gate to Plate

Sides

Deviled Egg Potato Salad by Cooking In Stilettos

Mains

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

Spiced Fig and Garlic Chicken Wings by girlichef

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

Sweets

Peanut Butter Pretzel Brownies by The Spiffy Cookie

Click to go to the sponsor info and enter THE giveaway! 

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.